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Whole wheat chapati
Servings:Servings: 6 - Makes 6 chapatis
Calories per serving:184
Ready in:50 minutes
Prep. time:35 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:2nd January 2013

Chapati is a staple flat bread of North India and Western India. It is rather thin, unleavened cooked dough. It is a type of roti.

Whilst kneading dough can be therapeutic, if time is your enemy, then the food processor is your friend.

Chapatis are the perfect accompaniment to most Indian dishes.


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  1. Tip all of the ingredients and half of the water into the food processor with a plastic blade or dough hook attachment
  2. Blitz the mixture whilst adding a more water a little at a time until you have a soft, pliable dough that is not too sticky
  3. Remove from the processor, dust with a little flour and rest for 30 minutes in a bowl, covered with a damp tea-towel
  4. Divide into 6 equal parts and roll into balls
  5. With a rolling pin on a floured surface, roll each chapati out into a disc, about 2.5 mm (1/8 ") thick
  6. Without using any oil, heat a tava or frying pan until very hot
  7. Cook each chapati for about 2 minutes a side, they should puff up slightly

Serving suggestions

Keep warm whilst the remainder are cooked

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