Heather Priest’s Chapati


1 cup of whole wheat pastry flour
1 cup of all-purpose flour
1 teaspoon of salt
1 cup of warm water


1. Place the flour and salt in a deep bowl.
2. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic
dough. The longer you knead the dough the softer the chapattis will be. Set aside and allow dough to
rest for 30 minutes.
3. 3. Divide dough into 8 equal pieces. Roll each piece into a ball and cover with a clean kitchen towel.
Working with one ball of dough at a time, roll ball in flour; shake off excess. Place dough on a lightly
floured work surface and flatten with the palm of your hand. Using a lightly floured rolling pin, roll out
dough to a 1/4-inch-thick round. Brush half of the round with oil and fold in half to form a half moon
shape. Brush half moon shape with oil and fold in half again. Gently roll dough to flatten slightly. Form
dough into a ball and roll out again to a 1/6-inch-thick round (about 6 to 7 inches in diameter). Repeat
process with remaining balls of dough, keeping rounds covered with a kitchen towel as you roll.
4. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30
seconds or until the surface is bubbling.
5. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the
underside, the chapatti is done.
6. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are
cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
7. Spread butter or ghee over one side, if you like

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