Chapati
Chapati is a thin, unleavened flatbread made from wholemeal wheat flour, traditionally cooked on a griddle until soft and pillowy.
1tsp
160ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 240g | — | — | ||
| 2 | | 1tsp | — | — | |
| 3 | | 160ml | — | — |
Tip the flour into the large mixing bowl.
Add the salt and mix it through with your fingers.
Salt · 1 tspPour in the water gradually, working it in with your hand until no dry flour remains.
Water · 160 mlKnead for 8 minutes, until smooth, soft and slightly springy.
Stretch a sheet of cling film tightly over the bowl.
Leave to rest for 30 minutes.
Uncover the bowl and turn the dough out onto the counter.
Cut it into 8 equal pieces and roll each into a smooth ball under your palm.
Roll each ball into a thin disc about 18 cm across, turning it a quarter-turn between rolls.
Heat the dry large frying pan over a high heat until very hot.
Cook for about 30 seconds, until bubbles push up underneath, then turn with the tongs and cook for about a minute more, pressing the edges, until it puffs and has brown spots.
Lift it onto the serving plate with the tongs and cover with a tea towel.
Cook the other 7 discs the same way, one at a time, about 2 minutes each.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 240 g | | Tip the flour into the large mixing bowl.⏱ 10sResultWholemeal wheat flour |
| 2 | 1 tsp | | Add the salt and mix it through with your fingers.⏱ 10sResultSalted flour |
| 3 | 160 ml | | Pour in the water gradually, working it in with your hand until no dry flour remains.⏱ 1 minResultShaggy dough |
| 4 | Shaggy doughstep 3 | | Turn the dough out onto the counter.⏱ 10sResultShaggy dough |
| 5 | — | | Knead for 8 minutes, until smooth, soft and slightly springy.⏱ 8 minResultSmooth dough |
| 6 | Smooth doughstep 5 | | Put the dough back in the bowl.⏱ 10sResultSmooth dough |
| 7 | — | | Stretch a sheet of cling film tightly over the bowl.⏱ 15s |
| 8 | — | | Leave to rest for 30 minutes.⏱ 30 minResultRested dough |
| 9 | Rested doughstep 8 | | Uncover the bowl and turn the dough out onto the counter.⏱ 15sResultRested dough |
| 10 | — | | Cut it into 8 equal pieces and roll each into a smooth ball under your palm. → Into 8 equal portions⏱ 2 minResult8 chapati dough balls |
| 11 | — | | Roll each ball into a thin disc about 18 cm across, turning it a quarter-turn between rolls.⏱ 8 minResult8 chapati discsused in step 13 |
| 12 | — | | Heat the dry large frying pan over a high heat until very hot.⏱ 3 min |
| 13 | 8 chapati discsstep 11 | | Lay one disc in the pan.⏱ 10sResult8 chapati discs |
| 14 | — | | Cook for about 30 seconds, until bubbles push up underneath, then turn with the tongs and cook for about a minute more, pressing the edges, until it puffs and has brown spots.⏱ 1 min 30sResultFirst chapati |
| 15 | First chapatistep 14 | | Lift it onto the serving plate with the tongs and cover with a tea towel.⏱ 10sResultFirst chapati |
| 16 | 7 chapati discsstep 11 | | Cook the other 7 discs the same way, one at a time, about 2 minutes each.⏱ 14 minResult7 more chapatis |
| Total Time | 1 hr 9 min | ||
- Stack each one under the tea towel as it is done, and serve warm.
| Nutrient | Per serving |
|---|---|
| 204kcal | |
| 8g | |
| 2g | |
| 0.3g | |
| 44g | |
| 0.2g | |
| 6g | |
| 586mg |
Chapati
Chapati is a thin, unleavened flatbread made from wholemeal wheat flour, traditionally cooked on a griddle until soft and pillowy.
What you’ll doYou will mix flour and salt, then work in water to form a dough. After kneading for 8 minutes and resting for 30 minutes, you will divide the dough into 8 pieces, roll each into a ball, then flatten each into a thin disc. Finally you will cook each disc in a very hot dry pan until it bubbles and spots, stacking them as they finish.
Ingredients
- Wholemeal wheat flour240 g
- Salt1 tsp
- Water160 ml