From Recidemia
Jump to: navigation, search


Chapatis should be light and flaky. Keep them lightly covered before serving. They may be quickly warmed in a hot oven before going on the table or served cold. They are a breakfast or afternoon tea accompaniment and excellent spread with butter or jelly.



  1. In a 3-quart bowl, sift flour and salt.
  2. Blend in water to make a fairly stiff dough.
  3. Knead thoroughly with the fingertips.
  4. Roll into a round circle on a floured board.
  5. Brush the surface with oil.
  6. Cut once from the center of the circle to the edge.
  7. Roll the pastry into a cone.
  8. Press both ends in and form into a ball again.
  9. Brush with oil and repeat process twice more.
  10. Divide the pastry into 1 oz balls and roll each thinly into a 5- to 6-inch circle with a rolling pin.
  11. Heat a small frying pan or skillet.
  12. Place 1 tbsp oil in pan and fry each round of chapati separately on both sides until golden brown, adding oil as required.
  13. Serve with entrees as a bread.