Chapati for Indian Curry

Chapati for Indian Curry

These are crisp like the real deal.

Ingredients: 6 to 8

Cake flour
2 cups (200 ml x 2)
100 to 130 ml
Vegetable oil
1/2 tablespoon
2 pinches
Melted butter (for the topping)
a little


1. Place all the ingredients in a bowl and knead until sticky. Work in flour until the dough no longer sticks to your hands.
2. Let rise for about 10 minutes.
3. After 10 minutes, it should feel damper to the touch then just after kneading.
4. Divide into 6 to 8 balls (one for each serving) and roll out to 2 mm thick. Add flour if the dough is too sticky.
5. For my work surface, I used a plastic placemat.
6. Fry both sides on a very thinly oiled pan. (chapatis are usually served with butter, but we omit it).
7. Once cooked, cover the chapatis with plastic wrap to prevent drying if not serving immediately.
8. Serve with "Butter Chicken Made with Stew and Curry Mix" Recipe ID: 1632512.
9. "Indian-style Chicken Curry" Recipe ID: 1481906.

Story Behind this Recipe

We love these with homemade curry. They are so simple to make, just knead the dough and fry, that it's a mystery how they always turn out so well.