Wholemeal Chapati Recipe

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6, 8in chapatis




15 min


10 min

Nutrition per portion

Calories 170 kCal 9%
Fat 4g 6%
  -  Saturates 0.6g 3%


  • 150g (5oz) wholemeal flour
  • 75ml (3fl oz) water
  • 1tsp salt
  • 1tbsp groundnut oil


  • In a large bowl mix all the ingredients until they are easily brought together with your hand to form a soft dough. Knead on a floured work surface until smooth and elastic and then leave covered in oiled cling film for 10 minutes to rest.

  • Divide the mix into 6 equal balls. Lightly flour the work surface and roll until very thin and about 20cm (8in) across. Separate each chapati with a light dusting of flour so you can stack them up until needed without them sticking together.

  • Heat a large non-stick frying pan on a medium heat and then dry fry the chapatis for about 2 minutes on each side until slightly charred and puffed up. Serve the warm chapatis immediately alongside curry and mango chutney.

Top Tip

To add a delicious Indian flavour, toast 1tbsp cumin seeds gently in 1tbsp oil until they begin to sizzle, then add to the flour before making the dough.

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