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.
- 150g (5oz) wholemeal flour
- 75ml (3fl oz) water
- 1tsp salt
- 1tbsp groundnut oil
Top Tip for making Wholemeal Chapati
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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