Gastronomixs

Chapati

This flatbread is also called roti and has its origins in Northern India.

Chapati

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

235

g

chapati or wheat flour

½

tsp

salt

4

tbsp

ghee (clarified butter) + more for frying

1

tbsp

milk

125

ml

water

Preparation method

  • Put the flour and the salt in a mixing bowl.
  • Mix in the clarified butter and then the milk.
  • Add the water and knead into a solid dough.
  • Briefly knead the dough and set aside to rest for 15 minutes at room temperature.
  • Divide into 12 equal portions.
  • Roll the dough out into thin circles. Dust with the flour.
  • Heat a dry frying pan.
  • Fry the chapatis on both sides in about 30 seconds until brown.
  • Rub lightly with a little clarified butter. Serve immediately.

Serving suggestions

  • As a side dish with curries and other stews.
  • As a side dish with soups and starters.

Previous page