Now, you always have a spare hour when you’ve got a curry underway so, instead of sitting around salivating you can easily make some breads to have alongside. Indian flatbreads don’t need any proving so you are pretty much good to go as soon as you’ve kneeded it. It’s a great alternatove to rice and home made are so much better than shop bought.


400g chapati flour
1/2 teaspoon salt
230ml warm water
1 tablespoon vegetable oil

Put the flour and salt in a bowl. Make a well in the flour with a wooden spoon and pour in the warm water. Bring together and then get stuck in with your hands. Knead the bread on the worktop, adding the oil a little at a time until the dough is pliable (about 10 minutes). Leave to rest for 10 minutes then kneed for another 5. Take small handfuls and roll into balls roughly the size of a lime. Then roll each ball into discs about 18cm diameter. Dust with flour and stack.
Heat a large frying pan until hot. Lower the heat and place a chapati on the pan. Cook for 1-2 minutes, then flip over. The chapati will puff out so with a fish slice, press it down gently. The surface should be covered in brown spots. Repeat with the other chapatis, stacking the cooked ones in a clean tea towel.

NOTE: You can make them in advance and heat in the microwave or warm oven.

A curry. Lamb Madras is a favourite with chapati

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