Chapatis (Flat Bread)

Delicious flat bread made with fresh flour. Easy to make. Great with dahl or curry.


  • 1 cup of flour* per person for a generous serving
  • generous pinch of salt (per cup of flour)
  • enough water to make a smooth dough
  • oil / ghee / butter to pan fry

* Traditionally atta flour is used, but any flour will work. The nicest is freshly ground organic whole wheat, spelt or kamut. Organic unbleached white flour can be mixed 50/ 50 with the wholemeal or you can use 100% wholemeal or 100% white.


  1. ChapatisMix the flour, salt and water and knead a little.
  2. Separate into balls about 4cm diameter.
  3. Roll very flat – about 2mm thick.
  4. Don't pre roll many as they sometimes stick together. (Or if you do, make sure you have some flour between each.)
  5. Add a little oil to a thick hot pan (traditionally a skillet is used).
  6. Fry the first side
  7. Turn over with a spatula, then press down on the chapati with the spatula
  8. Adjust heat so pan doesn't smoke
  9. Continue to fry the chapatis until each is nicely coloured but not burnt

Stack them on a plate with a double folded tea-towel (not your favourite one as it may get oily!) to them to keep them warm. They will dry out if you keep them warm in the oven - so that is not reccommended.

You can also experiment with dry frying them. Enjoy picking up your dahl or curry with this tastey fresh bread!