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BETTER CHAPATI

Makes:

Prep. time:

4 (8 Chapatis)

20 mins

BETTER CHAPATI

Soft, pliable better chapati. Delicious as well as Wholesome.

Ingredients

• 240 g stone-ground flour mix

• 180 ml warm water (adjust as needed)

• 1 tbsp (15 ml) melted ghee (for dough)

• ½ tsp (2 g) salt (optional)

• Additional ghee for brushing

• Extra flour for dusting

Method

1. Make the dough

In a large bowl, mix the flour and salt. Add the warm water gradually, combining with your hand or spoon until a dough forms. Add 1 tbsp of melted ghee and knead for 8–10 minutes into a soft, elastic dough. Cover and let rest for 30 minutes.


2. Roll out chapatis

Divide the dough into 8 equal balls. Lightly flour your surface, then roll each ball into a thin round (~15–18 cm diameter).


3. Cook

Heat a dry tawa or frying pan over medium-high heat. Cook each chapati for 30–45 seconds on one side until bubbles appear, then flip. Press gently with a spatula to encourage puffing. Flip again as needed, cooking until both sides are lightly browned.


4. Finish with ghee

Remove from the pan and immediately brush with melted ghee. Stack in a covered container or wrap in a clean cloth to keep warm and soft.

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Want to learn more?

Book a class at our Living Food Campus!

We offer an array of creative culinary workshops such as fermentation, cooking with ancient grains and sourdough baking to as well as private cooking classes. 

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