Ingredients

The following ingredients have 10 Servings
  • 1 1/4 cups (150g) wholemeal flour
  • 1 1/4 cups (150g) plain (all purpose) flour, plus 4 tbsp extra for kneading and rolling
  • 1 tsp salt
  • 3 tbsp vegetable oil
  • 3/4 cup + 2 tbsp (210ml) hot water

Instruction

  • Place the wholemeal flour, plain (all purpose) flour and salt in a large bowl (or stand mixer bowl if you're kneading using a stand mixer) and mix together.
  • Add 2 tbsp of the oil and three-quarters of the water and mix again, adding more water as necessary until you have a soft dough that comes together.
  • Knead the dough on a lightly floured surface for 8-10 minutes until soft, smooth and elastic. You can knead in a stand mixer if preferred.
  • Divide the dough into 10 equal pieces and roll each piece into a ball.
  • Roll out each of the balls on a lightly floured surface, using a rolling pin, until they're as thin as a tortilla. Place each chapati on a piece of baking parchment to make transferring to the pan easier.
  • Brush a large frying pan or flat griddle with a little of the reserved oil and heat over a high heat until smoking hot.
  • Add a chapati to the pan and cook for 30-60 seconds, until charred brown spots appear. Turn the chapati over and cook the other side until charred spots appear.
  • Transfer to a plate and place in the oven on it's lowest setting (or place in a plate warming drawer if you have one).
  • Repeat with the remaining chapati, brushing the pan with a little oil each time before cooking.
  • Serve the chapatis warm.