Ingredients

8 oz chappati flour

100ml Water (approximately)

Method

Put the flour into a bowl, add the water a little at a time and mix with your hands to form a dough.

Knead the dough for a couple of minutes.

 Cover the bowl and leave to rest for 15 minutes.

Put the tava (or cast iron frying pan) onto a medium heat.

Divide the dough into 8 and roll each one into a ball.

Lightly flour each ball and roll out to a 6 inch circle.

Put the chappati onto the preheated tava (or cast iron frying pan) and cook for 30 seconds then turn it over.

Keep turning until cooked and then place in a clean tea towel to keep warm.

Repeat until the 8 chappatis are all cooked.

Then serve immediately.

Cooks Comments and Tips

Chappatis are best eaten straight after cooking, but can be wrapped in tin foil and refrigerated, to be reheated in the microwave later in the day.