Simple Whole Wheat Roti (Chapati)

Ingredients

For 8 portions

• 🌾 250g whole grain flour
• 🧂 0.5 Tsp salt
• 🥤 160ml tap water
• 🏺 10ml olive oil

Method

1. Makes 8.
2. Mix the whole-wheat flour (atta) with the salt. Add the water gradually and knead for 5 minutes into a soft, smooth dough that springs back when pressed. Cover and rest for 15–20 minutes.
3. Divide into 8 balls. Dust one with flour and roll into a thin 15–18 cm circle, turning it often so it stays round and even.
4. Heat a tawa or heavy frying pan over medium-high heat until hot.
5. Lay the roti on the pan. Cook for 20–30 seconds until small bubbles appear and the underside has pale brown spots, then flip.
6. Cook the second side for 30–40 seconds, then flip again and press gently around the edges with a folded clean cloth – it should puff up. (Or, with tongs, hold it directly over a gas flame for a few seconds to balloon.)
7. Brush with a little oil or vegan spread if you like and stack under a clean tea towel so they stay soft while you cook the rest.
8. Serve warm with curry, dal or sabzi.