Preparation info

  • Difficulty


  • Makes


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Chapatti is another name for roti, a favourite staple across the whole subcontinent Different people call it by different names, but the method for preparing it is the same.

Preparation 15 minutes + 10 minutes resting
Cooking 2–4 minutes per chapatti


  • 250 g (9 oz/1β…” cups) durum wheat flour, atta flour or unbleached white flour, plus 75 g (2Β½ oz/Β½ cup) for dusting
  • 30 ml (1 fl oz) rice bran oil
  • 1 teaspoon salt
  • 125 ml (4 fl oz/Β½ cup) hot water, approximately
  • 2 tablespoons ghee, melted


Add the flour, rice bran oil, salt and hot water to a large bowl and mix with a spoon until combined.

Turn out onto a floured work surface. When cool enough to handle, knead the mixture for about 5 minutes, until you have a soft dough, dusting with the extra flour to prevent sticking. The dough should be smooth and soft, and not sticky to touch.

Cover the dough with a tea towel and leave to rest for 10 minutes.

Break the dough into 10 evenly sized portions. Roll them out on a lightly floured work surface, into circles about 18 cm (7 inches) wide and 5 mm (ΒΌ inch) thick.

Heat a flat round grill (such as a tawa), a solid heavy-based frying pan or barbecue hot plate over medium heat. Brush with a little ghee and add a chapatti (or several, if using a barbecue). Brush the top of the chapatti with more ghee and cook for 1–2 minutes on each side, or until golden brown and puffed.

Keep warm inside a clean tea towel while cooking the remaining chapatti, and until ready to serve.