Wholemeal chapatis
Soft, puffy wholemeal flatbreads made in a dry pan, perfect for scooping up curry.
- Time40 min
- LevelMedium
- Costabout £0.11 a head
Ingredients
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Method
- 1
Mix the flour and salt in a bowl. Stir in the oil, then add the water a little at a time until a soft dough forms.
- 2
Knead for 5 minutes until smooth. Cover and rest for 20 minutes.
20 min - 3
Divide into 8 balls. Roll each on a floured surface into a thin 16 cm round.
- 4
Heat a dry frying pan over a high heat. Cook each chapati for 30 seconds until bubbles appear, flip, and cook 30 seconds more.
- 5
Press the edges with a clean cloth so it puffs up. Stack wrapped in a tea towel to stay soft.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.