• 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: 30

Ingredients

1 kg wholemeal chapati flour
warm water, as required

Source

This recipe had been sourced from Asian Food Survey

Healthy Hints

Chapatis vary considerably in size and nutrition. This recipe does not use oil or added fat for spreading so it gets a green traffic light for both fat and saturated fat. Using whole-wheat flour gives it a good dose of healthy fibre too.

Cooking Guide

1. Mix flour and water in a large mixing bowl, until all lumps are gone.
2. Knead dough to a smooth firm texture.
3. Split the dough into five equal rolls.
4. Divide each roll equally into six small balls.
5. Heat tawa or skillet on medium heat.
6. Dip one ball into dry flour to coat and roll it out into a thin disc; like a tortilla. Keep dipping the chapati into the dry flour to prevent it from sticking to the rolling surface.
7. Shake or rub off excess flour from the chapati and place it onto the hot tawa.
8. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds until is evenly cooked.
9. Flip the chapati over again and increase heat slightly to allow it to puff or balloon up.
10. Remove from tawa.
11. Place into an insulated container to keep warm.