Indian Chapati Recipe, Phulka Recipe, Roti Recipe, East African Chapati

Indian Chapati Recipe

All over northern, central and certain parts of the western region chapati is the staple diet. Traditionally chapatis are freshly prepared at each meal; however I find that, cooked, they freeze very well. There is no need to defrost the chapaties before reheating – simply place them under a hot few minutes.



  • 225 g/8 oz (2 cups) whole meal flouE
  • 150 ml/1 pint (2/3 cup) water


Place the flour in a bowl, gradually stir in the water and knead thoroughly to give a smooth dough-it may be kneaded with the dough hook in a food mixer Wrap the dough in cling film and leave it to rest for 15-20 minutes in the refrigerator.

Slowly heat a large heavy-based frying pan (skillet) or griddle (tava). Break off small pieces of dough about the size of a walnut. Shape them into smooth balls, then roll out on a floured surface into rounds measuring approximately *10 cm/4 in. in diameter. Carefully lift the dough into the pan or on to the griddle and then cook for a few seconds on one side.

Turn the chapatis over and cook on the other side until small bubbles start appearing on the surface. Turn it back immediately and cook for a further few seconds so that the underneath is cooked. Gently press down the edges to ensure that they are cooked. Serve immediately, either plain or spread with a little ghee.

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