Total Time
50mins
Prep 30 mins
Cook 20 mins

Something a bit different! Variations: Instead of the pesto sauce use tomato, mint or coriander chutney.

Ingredients Nutrition

Directions

  1. In a large mixing bowl put the flour, oil and salt. Mix well.
  2. Add the pesto sauce and mix again.
  3. Slowly add the warm water and mix some more.
  4. if the dough is still too dry, add more warm water, 1 Tablespoon at a time.
  5. Knead until the dough is very soft. Let rest, covered, for 30 minutes.
  6. To make the chapaties, use the palms of your hands to roll the dough into golf size balls.
  7. Take one ball and roll it out into a circle, about the same thickness as a Mexican tortilla.
  8. Fry on a hot griddle until brown spots appear on both sides.
  9. Remove from griddle and spread a touch of butter to one side (optional).
  10. Keep completed bread warm and roll out another ball of dough.
  11. Repeat until all of the dough has been used up.

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