Chapatis recipe

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  • 4 starsRating: 4 stars (11 ratings)

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126743 HERO
  • Rating: 4 stars
  • Cost per serving: 6p
  • 10 mins to prepare, 15 mins to prove and 15 mins to cook Takes: 10 mins to prepare, 15 mins to prove and 15 mins to cook
  • 8 Serves: 8

Sift the plain flour into a large mixing bowl. Stir in the wholemeal flour, crushed cumin seeds and the ground coriander. Make a well in the centre, then pour the water into the well and start to incorporate it into the flour mixture until you have a rough dough.

Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a clean mixing bowl, cover with a damp cloth and leave to prove for 15-20 minutes. After proving, remove the dough from the bowl and divided into 8-10 balls. Roll each ball into a round pancake roughly ½cm thick.

Heat a dry frying pan over a moderate heat until hot then cook each pancake for 30-60 seconds on one side until it starts to puff up. Flip and cook the other side for another 30-60 seconds, pressing down to flatten them out and remove any air pockets.

Rub each cooked chapati with a little butter then serve immediately, stacked on plates.


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  • 125g wholemeal flour
  • 125g plain flour
  • 1tsp cumin seeds, crushed
  • ½tsp ground coriander
  • 100ml warm water
  • 25g butter
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Each serving contains
  • Calories 135 7%
  • Sugar 1g 1%
  • Fat 3g 4%
  • Saturates 2g 10%
  • Salt 0.1g 2%
of an adult's Reference Intake amount. Find out more
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