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07 December 2012,21:36 by

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Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sift the flour and salt together in a large bowl. Make a well in the centre and pour in the oil.
  • Slowly pour the measured water into the well, combine to form a dough ball.
  • Turn out on to a lightly floured board and knead for about 10-12 minutes into a non-sticky pliable dough.
  • Press lightly with your fingertip and if it springs back, it is ready. Cover with a damp cloth and set aside for about an hour.
  • Knead the dough for about 5 more minutes then divide into 10-15 equal balls. Keep covered with a damp cloth, remove one at a time for rolling.
  • Heat a griddle or a flat non-stick frying pan over a medium heat until hot.
  • Dust a work surface with flour and roll out a single dough ball into a thin circle. Lift it on to one hand and slap it firmly on to the hot griddle.
  • When the colour changes and the surface begins to form bubbles, flip it over using a spatula to cook on the other side.
  • Pan-bake for 10-12 seconds then press lightly on the chapati with a clean towel or spoon to encourage it to puff up.
  • Remove with tongs and brush lightly with melted butter.
  • Before pan-baking the second chapati, wipe off any charred flour left by the previous one with kitchen paper.
  • Stack the cooked chapatis one on top of the other and wrap in foil to keep them warm.


  • 225 grams fine whole wheat flour, plus extra for dusting
  • 100 ml warm water
  • 2 tablespoons Cooking oil
  • Pinch of salt
  • 1 tablespoon melted butter, for brushing

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