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Chappatis is probably the most popular of all the Indian breads and, although you can obtain them ready-made from Indian provision stores or even the larger supermarkets, it is very easy to make your own—and much more satisfying, of course! Serve them instead of rice for a lighter meal, or with a selection of dishes.

1. Pour the flour and salt into a bowl. Add the butter or fat and rub into the flour with your fingertips. Make a well in the centre and pour in 75 ml (3 fl oz) 3/8 cup of the water. Mix with your fingers and add the rest of the water gradually. Form the dough into a ball and turn out on to a lightly floured board. Knead the dough for 10 minutes, or until it becomes smooth and elastic. Put the dough into a bowl, cover and set aside at room temperature for 30 minutes.

2. Turn out on to a floured board and divide the dough into eight portions. Roll out each piece into a thin, round shape, about the size of a small plate.

3. Meanwhile, heat a heavy frying-pan over moderate heat. Put one portion of dough in the pan and, when small blisters appear on the surface, press the chappati to flatten it. Turn over and cook until it is a pale golden colour.

4. Remove the chappati from the pan and brush with a little ghee or clarified butter. Put on a plate and cover with a second plate to keep hot until all the chappatis are cooked. Serve warm.

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