Chapatis recipe
information
• A chapati is an unleavened Indian bread, traditionally served with curries. In India ghee is used for making the dough and for serving. The nearest equivalent to this is clarified butter, but margarine can be used for making the dough.
• To make clarified butter, melt the butter over very low heat. It will foam and then the foam will sink leaving the butter clear like oil. Pour off the butter, leaving the white sediment in the pan.
ingredients
225 g (8 oz) wholewheat flour
2.5 ml (1/2 tsp) salt
50 g (2 oz) clarified butter or margarine
30 ml (2 tbsp) clarified or melted butter
2.5 ml (1/2 tsp) salt
50 g (2 oz) clarified butter or margarine
30 ml (2 tbsp) clarified or melted butter
method
1. Mix the flour and salt in a large bowl. Add the clarified butter or margarine and rub into the flour with your fingertips until it resembles fine breadcrumbs. Make a well in the centre and pour in 75 ml (3 fl oz) water. Mix the flour into the liquid with your fingers, gradually adding another 50 ml (2 fl oz) water. Bring the dough together to form a ball.
2. Put the dough on a floured surface and knead it for 10 minutes, or until it is smooth and elastic.
3. Put the dough into a bowl. Cover it with a clean cloth and leave to stand for 30 minutes at room temperature.
4. Divide the dough into 12 portions. Roll out each portion on a floured surface into a thin round.
5. Heat a heavy iron frying-pan over a moderate heat. Place a round of dough in the hot pan. When small blisters appear on the surface press the chapati with a fish slice to flatten it. Turn the chapati over and cook it until it is pale and golden in colour.
6. Remove the chapati from the pan and brush with a little clarified butter (or melted butter). Place the chapati on a warmed plate and keep warm until all the chapatis are cooked in the same way. Serve warm.
2. Put the dough on a floured surface and knead it for 10 minutes, or until it is smooth and elastic.
3. Put the dough into a bowl. Cover it with a clean cloth and leave to stand for 30 minutes at room temperature.
4. Divide the dough into 12 portions. Roll out each portion on a floured surface into a thin round.
5. Heat a heavy iron frying-pan over a moderate heat. Place a round of dough in the hot pan. When small blisters appear on the surface press the chapati with a fish slice to flatten it. Turn the chapati over and cook it until it is pale and golden in colour.
6. Remove the chapati from the pan and brush with a little clarified butter (or melted butter). Place the chapati on a warmed plate and keep warm until all the chapatis are cooked in the same way. Serve warm.
serving amount
serves 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
