• Find a Recipe
• Eating for Health
• How to Use the Nutrition Centre
• What Others are Saying
• Recipe Nutrient Table

• You are here:
• The Ismaili Home >
• Nutrition Centre >
• Recipe Detail

Makes: 20

Ingredients

4.5 tbsp sunflower oil
600 g wholemeal chapati flour
1/2 tsp salt
2 tbsp margarine, unsaturated

Source

This recipe had been sourced from Asian Food Survey

Healthy Hints

Chapatis vary considerably in size and nutrition. If you use oil in the dough, this will add fat and if you spread them with ghee or butter, then you are adding even more fat, and especially the more harmful saturated fat. These chapatis do have both oil and a spread but the spread is based on unsaturated fat, hence the green traffic light for saturates. You can use canola, rapeseed, or olive oil instead of sunflower if you like.

Cooking Guide

1. Add water to the flour to make a soft dough.
2. Knead the dough until it becomes smooth in texture.
3. Shape the dough into 4 rolls.
4. Divide each role into 5 equally-sized small balls.
5. Roll out each ball in to a small circle approx 6 to 7 inch.
6. Preheat the non-stick griddle or skillet.
7. Toss the chapatti on to the griddle or skillet and cook on one side for about 20 seconds.
8. Flip the chapatti over and cook the other side for about a minute until it is evenly brown.
9. Turn over again to puff it up.
10. Keep it warm in a tortilla warmer or in any container with lid.

BONUS TIPS:
• Brush chapatti with a little melted spread or olive oil before serving if desired.
• Chapattis can be reheated just like tortillas in an oven (wrap them in foil) or in a microwave (cover them with a damp paper towel).
• Chapattis can be made in large batches which can then be frozen for later use.