I’d be lying if I said I mastered these first time, or second or even 10th! But through trial and error plus realising that a chapati (or pancake) pan plus a gas hob make these cook a lot more authentically, I’m really happy now with how they turn out.
What You’ll Need
- 130g chapati flour plus extra for dusting
- pinch of pink salt
- 30ml vegetable oil
- 60ml warm water – make sure it’s warm
How To Make
Mix the flour, oil, salt & warm water in a bowl with a fork. The dough should bind well and be a little sticky, wrap the dough ball in clingfilm or similar and set aside for 10-20 minutes.
Heat the pan over a medium heat, getting it nice and hot.
Split the dough into 4, rolling each into a small ball and then flattening it in your palm to a circular disc shape. Roll each one out on a well floured surface until its around 15cm across an an even thickness.
Transfer to the hot pan, keeping an eye on the heat as you go, it’ll vary from just above and just below medium – it takes a bit of practice.
Cook for 30 seconds or until you can see the edges have changed colour and then flip. As it bubbles gently press them down to ensure it cooks evenly, cook for around 1-2minutes then flip and cook again on the first side until browned. You should get some brown spots on your chapati, try to catch it before it goes blackened.
Transfer your chapati to a clean tea towel and if you want brush with a little more oil, fold the towel over to keep it warm while you roll and cook the rest.
Best served fresh. But if you need to make them ahead I have done a few times, do this by making sure to brush with oil, then layer with baking paper and sealed whilst still warm into a zip lock style bag, reheating in the oven very quickly before serving. I’ve never prepared them more than a couple of hours in advance.