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Josceline Dimbleby
Chapatis
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Preparation info
Difficulty
Easy
Appears in
The Cook's Companion
By
Josceline Dimbleby
Published
1991
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Recipes
Contents
Method
Chapatis are an unleavened bread and are the most common one served at an Indian meal. They are traditionally cooked on a tava, a flat Indian frying pan, but you can use a heavy frying pan or griddle. To make 8, you will need
250
g
(
8