Wholemeal Chapati Recipe
A stack of homemade Wholemeal Chapati tastes amazing with curries, stews, or grilled dishes. Ideal for dipping, scooping, and wrapping when you want a simple flatbread.
Ingredients
- 125 g – 1 cup wholemeal flour
- 1/4 tsp salt
- 125 ml – 1/2 cup lukewarm water (– or as needed)
- 2 tsp ghee (– optional)
- More wholemeal flour (– for rolling)
Instructions
- 1
In a bowl, combine the flour, salt, and water to form a soft dough. Add more water only if needed. Knead until the dough is smooth and pliable, then cover it with a damp cloth and let it rest for 10 minutes.
- 2
Divide the dough into 8 equal portions.
- 3
Roll each portion into a smooth ball.
- 4
Lightly flour your board and flatten one dough ball into a small disc.
- 5
Roll the disc into a thin circle, turning it as you roll to keep the shape even.
- 6
Heat a skillet over medium heat.
- 7
Once the skillet is hot, place a chapati on it. When it starts to change colour and puff up, flip it.
- 8
Flip again after a few seconds. Use a flat spatula to press gently on the puffed areas so they rise fully. Keep flipping until both sides develop light golden-brown spots.
- 9
Repeat the same process for the remaining chapatis.
- 10
If you like, brush the chapatis with a little ghee as they cook.
- 11
Stack the cooked chapatis, placing a sheet of kitchen towel between each one to absorb moisture.
- 12
Serve hot.
Cook it from the original
This recipe comes from manusmenu.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on manusmenu.com