- Servings : 8
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 450g / 1 lb wholemeal plain flour
- 250ml / 9fl oz cold water
Set aside 200g / 7 oz of the flour and reserve for shaping the chapatis
Place the remaining flour in a bowl. Fill another bowl with the cold water
Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough, the softer the chapatis will be.
Sprinkle a little of the reserved flour onto a surface or board. Divide the the dough into 8 and shape each piece into a ball.
Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6inches) in diameter, flouring the board when necessary.
Heat a griddle or a shallow frying pan. Lay the chapati on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling. Turn it over and cook the other side for about 10-15 seconds. As soon as brown spots appear on the authorised, the chapati is done
Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb the moisture.