Chapatis with sauce in dish with spoon

Prep: 15 mins Cook: 10 mins


Makes 10

We can't resist a warm chapati with our favourite curry. This traditional Indian side dish is easier than you think and only takes a handful of ingredients

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal121
  • fat3g
  • saturates0.4g
  • carbs20g
  • sugars0.3g
  • fibre2g
  • protein3g
  • salt0.5g
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  • 140g wholemeal flour
  • 140g plain flour, plus extra for dusting
  • 1 tsp salt
  • 2 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 180ml hot water or as needed


  1. In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.

  2. Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.

  3. Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.

  4. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

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