1. Place the flour in a large bowl. Make a well in the
centre and add the oil. Slowly add warm water and use
your hands to combine together to form a soft dough –
you may not need all the water.
2. Place the dough onto a clean flat surface dusted with
flour. Knead for 10 minutes until the dough is soft and
elastic and springs back when pressed with a fingertip.
Cover with a clean moist tea towel and leave to one
side for 30 minutes.
3. Knead the dough again for about 5 minutes then divide
into 10 equal size balls. Roll out the dough ball to a
thin circle of about 15cm (6 inch).
4. Heat a flat griddle or non stick pan on a moderate heat
5. Place the chapatti on the hot griddle or pan and cook
the chapatti for about 1 minute, or until the colour
starts to change and it starts to bubble on the surface
then turn it over to cook the other side for about
6. Use a spatula and press lightly on the chapatti to
encourage it to puff up or alternatively place it directly
over a moderate gas flame or a wire rack over an
electric hob – turn the chapatti quickly and without
7. Place on a warmed plate and wrap in foil or place a
clean tea towel on top to keep warm while you make
225g (8oz) whole wheat (atta) flour, extra for dusting
2 tablespoons vegetable oil
Warm water – about 75-125ml