Chapati (or roti) is an unleavened flatbread, and is a staple accompaniment to curries in Pakistani households.
In this recipe, I share a simple and quick method for preparing chapati (roti) using wholemeal flour/atta. Replace the wholemeal flour with plain flour if you prefer it.
Makes 6 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
- 4 cups Wholemeal Flour/Atta (or Plain Flour)
- 2 cups Water
- Add the flour to a large, open bowl and create a well in the centre of the flour.
- Pour in the water, and mix by hand (or using a mixer) to create a dough.
- Knead well in the bowl. If the bowl is not wide enough, transfer the dough to a flat surface and knead until smooth.
- Cover bowl and leave aside for 15 minutes.
To make the chapatis:
- Place a tava/flat pan on a medium heat.
- Lightly flour a surface and the palms of your hands and pinch some chapati dough. It’s up to you what size chapatis you wish to make. I usually take a fistful of chapati dough.
- Roll the dough in the palms of your hands to create a ball, and flatten around the edge using your thumb and forefinger. This will help to achieve a round chapati when you roll it out.
- Press each side of the dough on the floured surface, and using a rolling pin, roll out the chapati, turning regularly, until the chapati is a few millimetres in thickness.
- When you are happy with the size of the chapati, transfer it to the tava.
- When the top of the chapati is brown, turn it carefully. Keep turning each side until each side is no longer raw and you get bubbles on the chapati. If it is burning, turn the heat down, or if it’s not cooking quickly enough, turn to a high heat.
- Finish by cooking directly on the flame using a round chapati grill (readily available at South Asian supermarkets, Amazon or eBay). If you’re not ready for this step, just cook for longer on the tava until you are happy that the chapati is well cooked.
Serve with your favourite curry and enjoy 🙂
Note: Don’t worry if your chapatis are not round the first time, practise definitely makes perfect when it comes to making chapatis. Everyone has a few disasters before they get it right 🙂