Punjabi Chapati / Chapatis

READY IN: 50mins
YIELD: 12 chapati




  • Put flour into bowl & rub butter/margarine into it.
  • Add half of the water and stir to combine.
  • Add the remaining water slowly, stirring until all of the flour is hydrated.
  • Knead for approximately 3 minutes (be careful, the dough may be hot from the water). The dough will spring back slightly when pressed & may be slightly sticky.
  • Leave covered for 30 minutes (approx).
  • Divide into small balls (about half the size of a tennis ball) and dip into extra flour.
  • Press gently in your hand until slightly flattened into a disc.
  • Roll with a rolling pin into thin round pancakes.
  • Heat a heavy based frying pan (I used a cast iron one).
  • Put the chapati onto the pan and cook until small blisters appear. Turn and cook on the other side (they may puff up, don't worry).
  • Remove from the heat and wrap in a clean tea towel until ready to serve.