Plain Chapati
Soft, fluffy plain chapati - the classic Indian restaurant side dish!
Servings 6 Chapatis
Ingredients
- 150 grams chapati flour
- pinch sea salt
- 80-100 ml water
- 1 teaspoon vegetable oil
- 1 teaspoon ghee or butter
Instructions
- Add the chapati flour to a bowl. Add the sea salt and mix briefly. Slowly add the water until a dough forms. Add a touch of oil and mix once more. Lightly oil a work surface and knead the chapati dough for around 5 minutes until soft.Lightly oil a bowl, add the chapati dough, cover with a clean damp cloth and set aside for 30 minutes.
- Heat a dry flat frying pan or tava pan over a medium heat. Divide the dough into equal pieces and keep them covered while you work (this recipe makes enough dough for 3 large or 6 small chapatis). Lightly flour your work surface and rolling pin. Flatten a dough ball slightly, then roll it out evenly into a thin circle. Add only as much extra chapati flour as is needed when rolling out the chapati.Put the chapati on the hot, dry pan and cook for 30-40 seconds until the colour changes slightly. Flip the chapati and cook on the other side for another 30-40 seconds. Flip the chapati once more and press down gently with a tea towel or spatula to tease the chapati to puff up as it cooks. If you have a kitchen blow torch, or a gas flame hob, you can finish the chapati with a flame. This gives delicious charred spots to the chapati and encourages the bread to puff up instantly. Transfer the cooked chapati to a plate, brush with a touch of ghee or oil if desired and keep covered with foil while you cook the remaining chapatis.
- Serve plain chapati warm with your favourite curry sauces.