Chappatis with garam masala

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Chappati is the flatbread typical to India, Pakistan and Malaysia, where it is known as roti. It is often made and cooked by streetside vendors and at market stalls and is a staple and essential part of the daily diet. You can buy the large, flat cast-iron pan used to cook this bread from Indian kitchenware shops.


  • 500 g stoneground wholemeal flour
  • ½ teaspoon sea salt
  • 25


  1. Blend flour, salt and oil in a food processor. Add water and blend until dough forms a ball.
  2. Knead dough by hand for 5 minutes. (The longer you knead the dough, the softer and more pliable it becomes and the better the texture.)
  3. Divide dough into 12 pieces, then roll each piece into a ball with your hands. Flatten each ball, then roll into a thin roun