Wholemeal Chapatis

I’m on a bit of a curry vibe at the moment 🙂 largely because I live very close to Brick Lane, the famous curry mile near Shoreditch in East London renowned for its excellent curry houses. I recently visited with a friend and we had a wonderful plant-based meal with lovely soft chapatis. It inspired me to learn how to make them.  It always concerns me that the shop bought ones have such a long shelf life ? Can’t be good.

2 1/2 x cups of  wholemeal flour (or strong wholemeal bread flour)
1 x cup organic plain flour
1/2 x tsp sea salt
2 x  tbsp of olive oil
120-160ml of warm water add gradually)

1 Method
Add the 2 different flours to a large bowl along with salt and combine well.
Add in the olive oil and warm water – use a wooden spoon at first and then its best to get stuck in with your hands! Add the water carefully as you want the mixture to be soft but not sticky.
Once you have a nice ball of dough, flour a flat surface and knead the dough for 5-10 minutes. This is very therapeutic if you have had a bad day at work!
Divide the mixture equally and make small balls (golf ball size) and let them rest for about 5 minutes while you are heating up the pan to cook them. 

I invested in the above Chapati pan as I plan to keep making them!
While the pan is heating up (you want it at a high temperature). Roll out the little balls into very thin pancake style shapes and then place one on the chapati pan or large non-stick frying pan and cook for about 30-40 seconds on each side. You want to flip over when the chapati is brown and blistering. Once both sides are browned, place in a clean tea towel and wrap up. Add each chapati to the tea towel (to keep hot and soft)once cooked and until all are done and then you are ready to serve. Bet you wont go back to shop bought ones!!! 
Any that don’t get eaten can be warmed in the morning with a filling for breakfast (waste not want not!)






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