Priya Wickramasinghe, Carol Selva Rajah

Chapatis

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Preparation info
  • Makes

    8

    • Difficulty

      Easy

Appears in
The Food of India: A Journey for Food Lovers
The Food of India

By Priya Wickramasinghe

Published 2005

  • About

Chapatis are the most basic form of unleavened bread. They should be cooked on a high heat to prevent them becoming tough. You can use equal amounts of wholemeal (whole wheat) and maida if you can’t buy chapati flour.

Ingredients

  • 200 g (1⅓ cups) atta (chapati flour)
  • ½ teaspoon salt</

Method

Sift the atta and salt into a bowl and make a well in the centre. Add about 170 ml (⅔ cup) tepid water, enough to mix to form a soft, pliable dough. Turn the dough out onto a floured work surface and knead