Knead the flour in a bowl with a tablespoon of salt and about 30 cl of warm water until you get a soft dough
Then work it on a pastry board for 10 minutes until it becomes elastic and very soft, then form a dough ball, wrap it in cling film and let it rest for half an hour
Then divide the dough into 16 parts, form balls and roll them out with a rolling pin into discs about a millimeter thick
Heat a heavy-bottomed pan or a cast iron griddle and cook the discs for a couple of minutes on each side until bubbles form and the disc turns golden
Serve the bread brushed with butter
Non-stick pan
Store Chapatis in an airtight container at room temperature for up to 2 days.
Chapatis are a typical Indian unleavened bread, perfect to accompany soups and meat dishes.
India
| Energy (kcal) | 370.37 |
| Carbohydrates (g) | 63.92 |
| of which Sugars (g) | 1.63 |
| Fat (g) | 9.7 |
| of which Saturates (g) | 5.38 |
| Protein (g) | 9.89 |
| Fiber (g) | 1.96 |
