- Place the Atta flour into a large bowl and gradually mix in enough water to make a pliable dough.
- Leave to rest for 30 minutes.
- Knead again and then cut into pieces about the size of a table tennis ball. This makes a small chapati. Increase the size if you prefer a larger sized chapati.
- Dip these balls in plain flour and roll out very thinly using a rolling pin.
- Heat a griddle or heavy bottomed frying pan until very hot.
- Cook the chapati for approx 15-20 seconds on one side.
- Turn when brown spots appear underneath and repeat the cooking process for the other side.
- Press lightly all over the chapati with an egg flip (or cloth) and the chapati should puff up. This is an indication that it is fully cooked.
- Spread freshly made chapatis with butter or ghee and serve immediately as an accompaniment to your Indian meal.
- To keep the chapatis hot and soft, wrap them in a clean cloth or baking foil.
It is preferable to use lukewarm water as this makes a softer chapati.