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Chapatis

Chapatis are simple to make and a great accompaniment to any Indian meal.  Many people don’t bother with rice, but have a couple of chapatis instead.

They’re dead easy.

Mix up some wholemeal flour with water.  Mix it into a stiff dough.  If it’s too sticky, add some more flour, and if it’s too dry, add some water.

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Knead the dough.  Fold it at least 20 times, which will give you over a million layers.

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(Put a bit of oil on your hands and the flour won’t stick to them so much)

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Set the dough aside in a warm place for a while.  Go and have a coffee and a read of the paper.

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When the meal is ready to be served, take a piece of dough about the size of a golf ball and roll it out as thinly as you can.

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Heat a heavy pan.  I like to use an old cast-iron one but anything you have handy will do.

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Use a small amount of ghee or clarified butter and lay the rolled out chapati on the hot surface.

It will start to rise slightly.

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Turn it over.

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Turn it over again.

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Take it off the heat, fold it and keep it warm.

Make as many chapatis as you need and enjoy your meal.

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Next we’ll make some parathas.  Watch this space.

19 replies on “Chapatis”

Thanks for that Bock. I’ve been doing Naan bread myself:

250g plain flour + 1/2 teaspoon baking powder + 1/2 teaspoon salt + 2 teaspoons sugar + 130ml milk (measure it by weight, it’s easier – 130g) + 2 tablespoons of vegetable oil (or peanut oil).
Mix to a dough.
Set aside for an hour in a warm place.
Knead once or twice to knock back.
Cut into quarters.
Roll out flat with a rolling pin until quite thin (~2mm or so).
Put on a baking sheet / flat metal surface under the grill on full.
Cooks in two or three minutes – it should be mostly a very light brown with a few areas of darker brown, even blackened if it bubbles a lot. Brush with melted butter and serve.

Usually the dough takes about five minutes work to make. And it freezes.

And you can add coriander to the dough mix, or add it as a topping (sprinkle on after rolling out the dough and pat down into the dough with your hand).

Excellent. Thanks Mark. I was going to make some naans shortly, and I’ll try them your way, but I might use some chickpea flour as well.

There are many things you can add to naans including grated coconut, tomato, garlic and a thousand other ingredients.

Maybe we’ll have to make a load of different kinds and take pictures.

must try these,the curry was brilliant,some of these with it will do the job,can tiger beer be bought in town,mad to try it with a curry

Just the flour, but make sure it’s wholemeal. To be certain you have the right stuff, you can get a bag of flour specially for chapatis in any Indian or Pakistani food shop.

Atta flour it’s called. I added some ground cumin and garlic granules when making my chapatis. Turned out lovely. Didn’t use any butter or ghee though, I will next time.

Pete — That’s right. Stoneground wholewheat has its own special flavour. I wouldn’t use anything but atta flour.

I like your ideas for extra flavour. Have you tried grated coconut?

Eva — Enjoy the grub and let us know how you get on. make sure to let the curry cook slowly for a long time to get the best out of it and don’t be afraid to adjust the flavour to taste.

Came across a tip while watching “Britains best Dish” or whatever it’s called – stick some ghee into the flour at the folding stage (spread a little on one side then fold away). Leads to lighter bread apparently. Looking forward to trying this this weekend…

I’ve tried it with oil but not with ghee. Honestly though, if you just use a little bit of ghee when you cook them they’ll turn out fine.

I’ll have to get some ghee off that wonderful gent with the curry stall in the Limerick market this Saturday.

Haven’t tried grated coconut but I do have a big packet of coconut powder in the house. I’d say that would do the trick as well. Thanks for the tip, I’ll be making up a batch of them friday week to go with my curried roast lamb leg on Saturday week :-)

You don’t have to wait till Saturday. Call in to any of the Pakistani shops. If you’re in Limerick, try Haroun’s in Baker Place beside Tait’s clock.

well the beef curry and the chapatis were a raving sucess, everyone hoovered them up. i made some bombay potatoes and some aloo gobi and made doodh pak for dessert. and everyone ate it all and shut up. job done :-)
it’s been years since i bothered to grind my own curry spices but now i’ve got back into the habit i’ll be experimenting more – cheers bock!

Won’t get a chance to get it until Saturday I’m afraid, I’m a busy man (which is probably a good complaint these days).
I’ve been meaning to check that Haroun’s place for a while now. I’ll pop up there on Sat morning.

I made up the chapatis with coconut milk powder at the weekend and they were gorgeous. Nice and sweet, they really went well with the lamb. I’ll be making up some more this evening to go with my butter chicken Masala, thanks for the tip.

Your cooking section is great Bock, you should bring out a “Cook with Bock” book. Great to see you mentioning Haroun’s shop too (he was in primary school with my other half) he’s a great man to give advice on cooking and ingredients etc.

Tried these tonight with the tesco’s flour, but added some garlic, crushed cumin seeds, chopped coriander and ghee to the flour/water mix. They’re not too shabby, after you nearly set fire to the kitchen with the first one :D

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