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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