Updated: Jul 13
Chapati makes the perfect accompaniment to any curry, dip, stew, soup or casserole. There are many variations of the theme worldwide, varying from country to country. This recipe is from our Mum in India, which Parry has developed with his own touch over the years.
Traditionally in India, Chapati or also known as Roti, is cooked in a Tawa - a completely flat pan designed for cooking these breads. However, a frying pan will also do an equally good job if you have one on hand.
Chapati takes time to master, but please do persist and practice - the effort is worth the result!
WHAT YOU WILL NEED
12-14 tablespoons wholemeal wheat flour (chickpea or a lentil flour works well as a gluten free option)
Water as required
Olive oil or ghee
Put the flour in a big bowl and add water accordingly, mixing well with your hands until well combined. The aim is to have it not too sticky or crumbly. Add more flour or water if required.
Once your dough is combined well, roll into a large ball and sprinkle with a little water to keep in the moisture. Cover with a tea towel and let it rest for 10-15 minutes.
After resting the dough, put a little olive oil or ghee over your hands and massage the dough, kneading it on a floured bench until soft, well combined and malleable.
Make small palm-sized balls with your hands and then put your Tawa or frying pan on medium heat on the stove.
With more flour added to your bench, roll out one of balls of dough with a rolling pin to make a pancake shaped circle (approximately 15 cm in diameter and 2mm in thickness).
Put the bread on the warmed pan and allow to cook until the underside is brown and you can see air bubbles beginning to form.
Flip the bread using a utensil or your hands to the other side. Using your towel or another clean cloth, press the outer side of the bread down into the pan.
Allow the heat to aerate the bread, watching for small or even a large bubble to form. You will know the bread is cooked when both sides are brown.
Take the chapati off the pan, add a small spread of oil or ghee onto one side and either serve immediately, or store in a Hot Case (available from Indian Supermarkets) while the others are cooking.
Serve immediately with your meal and enjoy! Check out our Lunch & Dinner page for some delicious Ayurvedic meal ideas.
With love and light,
T & the big man himself, Mr Parry x
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