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Chapatis (Roti)

Chapatis are prepared daily in most Indian homes. They are best eaten as soon as they are cooked although they can be kept warm, wrapped in foil and placed in a warm oven.

Serves: 10 - 12 Chapatis | Suitable for vegetarians

Chapatis (Roti)


In India, Chapatis are made daily and when you see how easy they are to make you will understand why!

  1. Sift the flour and salt into a large bowl.
  2. Make a well in the centre and slowly add small quantities of water until you have a smooth but pliable dough.
  3. Grease the palms of your hands and knead the dough well.
  4. Keep the dough covered until you are ready to use.
  5. Divide the dough into 10 - 12 equal portions, using one portion at a time and keeping the rest covered.
  6. Knead each portion into a ball.
  7. Flatten the ball with your hands and place on a floured surface. Roll out until you have a circle of about 17.5cm in diameter.
  8. Heat a heavy griddle and, when hot, roast the chapatis for 2 - 3 minutes on each side, pressing the edges down gently.
  9. When both sides are ready, brush the first side lightly with butter or ghee and serve.