Chappatis recipe

Recipe for chappatis in our easy curry recipes collection.

Recipe ingredients

• 8 ounces chappati flour with extra for dusting
• 4 fl. oz. water, very approximately

How to make chappatis

• Put the flour into a bowl. Add the water a little at a time and bring the flour together with the fingertips.
• As the dough becomes stickier, draw it together with your hands, adding more water until all the flour is incorporated and you have a soft pliable dough.
• Kneed the dough with wet hands for a minute or two. Fold into a neat shape, dampen the surface, cover and leave to rest for 15 minutes.
• Put the tava on the hob to preheat on a medium heat.
• Roughly divide the dough into 8 to 10 parts without forming into balls.
• Now dust your hands lightly with the extra flour and take a portion of the dough. Roll it between your hands into a ball. If it feels sticky use a little extra flour on your hands.
• Put the ball of dough into the flour and press flat, dusting on both sides.
• Roll out into a round about 6 inches in diameter, dusting when required.
• Pick up the chappati, pat between your hands for a few seconds to shake off excess flour, and slap it onto the hot tava.
• Let it cook for about 30 seconds and turn it over. If the chappati sticks to the tava, it is not hot enough. If the markings on the chappati are too dark, it is too hot. Adjust as necessary.
• Cook for about 30 seconds on the second side, lifting the chappati off the tava and replacing it immediately if half way through.
• Turn over again, now lift the chappati off the tava and place it directly over a medium flame, moving it about all the time. It will puff up in seconds.
• Place the chappati in a clean napkin, folding over the top to keep warm.
• Repeat with the remaining dough. Stack the chappatis in the napkin as you make them.
• Ideally, chappatis should be eaten immediately, but if you wish to keep them for later, wrap them in aluminium foil and keep them in a refrigerator. Place, still in foil, in a hot oven for about 20 minutes to reheat. Alternatively reheat in a microwave oven.
• Freezing. Chappatis freeze well. Stack and wrap in foil and freeze for up to a month. They may be thawed and reheated without removing the foil.

• Naan bread with curried vegetables
• Paratha
• Parathas
• Quick nan
• Yeast nans
• Coconut chutney
• Coriander chutney
• Mint chutney
• Mint and coriander chutney
• Moolangi chutney
• Sweet mango chutney
• Curry powder

• Sookha aloo (dry potatoes)
• Thendle buthi
• Traditional sambhar
• Tomato rasam
• Upma
• Uttapam
• Vardike mantva saar
• Vali ambat
• Vegetarian bobotie
• Vegetable coot
• Bhatoora
• Chapati phulka

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