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Nutrition Facts
Serving Size 1 chapati 42g Recipe makes 12 chapati)
Calories 92
Calories from Fat 19		(20%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 14mg		0%
Potassium 22mg		0%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 0.6g	2%
	Sugars 0.1g
Protein 2.2g		4%
how is this calculated?

Punjabi Chapati / Chapatis

Recipe #217108 | 50 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: LilKiwiChicken
Mar 16, 2007

I am learning to cook Indian food once a week, and absolutely loving it. This is one of my tutor's recipes, when I brought them home everyone gobbled them up. They were served with my tutor's Lamb Khemma recipe. You can use margarine or butter, depending on your dietary preference. You can also make a large batch of dough, roll the chapatis out and freeze (uncooked) until required. Also, you need to cover the dough tightly whilst it is resting, I put it in a ziplock bag or plastic container with a lid. I didn't do this once and the chapati just weren't the same. Finally, you can use 1/2 wholemeal & 1/2 plain flour if you can't find chapati flour.

12 chapati (change servings and units)

Ingredients

2 cups flour, chapati
2 tablespoons butter, softened (or margarine)
1 cup boiling water

Directions

1
Put flour into bowl & rub butter/margarine into it.
2
Add half of the water and stir to combine.
3
Add the remaining water slowly, stirring until all of the flour is hydrated.
4
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.
5
Leave covered for 30 minutes (approx).
6
Divide into small balls (about half the size of a tennis ball) and dip into extra flour.
7
Press gently in your hand until slightly flattened into a disc.
8
Roll with a rolling pin into thin round pancakes.
9
Heat a heavy based frying pan (I used a cast iron one).
10
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).
11
Remove from the heat and wrap in a clean tea towel until ready to serve.

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Featured Reviews for This Recipe

From: mummamills

On Jul 30, 2009

turned out well, served with tandoori chicken. thanks chook made for recipe swap july 09

1 person found this review helpful

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From: Maryam #3

On Apr 9, 2009

0 people found this review helpful

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From: Leah's Kitchen

On Feb 9, 2009

This is a great recipe! I use it all the time. It is quick and easy. I usually skip the resting time and go right on to rolling out, it doesn't seem to change anything by doing that. Also the boiling water seems to be the trick, it makes it so much easier to roll out and gives great elasticity. Thanks!

2 people found this review helpful

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From: pattikay in L.A.

On Jul 14, 2007

Loved these flat breads! Very simple and perfect with a spicy Indian meal. Be prepared for the dough to be quite sticky for rolling out - have plenty of flour on hand. I used a blend of whole wheat and white flours. Thanks for posting!

2 people found this review helpful

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Read all 7 reviews