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Chapati
Indian flat bread that can be cooked on a griddle or heavy cast iron frying pan. Atti or chapati flour should really be used as wholemeal flour can be too starchy.
What you need
- 225 g atta flour
- 1/2 tsp salt
- 3 tsp butter, melted
Method
Place flour in a bowl with the salt. Add the cold water, a little at a time, to make a soft but not sticky dough.
Break off a small piece of dough, about 5 cm (2in) diameter. Roll in a little flour. Place on a lightly floured board. Roll into a round 15cm (6in) diameter and about 3mm (1/8in) thick.
Lightly flour a griddle or heavy cast iron frying pan. Heat until a drop of water, when dropped on it, spatters immediately. This ensures the chapati doesn't become hard and brittle (if the griddle is not hot enough).
Place the chapati on the griddle. Cook for about 45 secs. Turn over and cook for 45 secs. Press down using a fish slice or kitchen paper to encourage the chapati to bubble up. Repeat with the remaining dough. Keep cooked chapatis warm until needed.
Brush with a little melted butter or ghee. Serve.
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Preparation 20 minutes Cook 6 minutes Total 26 minutes -
Energy 216 kcal/serving Fat 6.49 g/serving Carbohydrates 163.28 g/serving Glycaemic Index 71 Glycaemic Load 28.98 
Serving suggestion
Cook's tip
If you can't get atta flour, use sifted wholemeal flour.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 904 | 1493 | 10475 | 8350 |
| Energy (kcal) | 216 | 356 | 2500 | 2000 |
| Protein (g) | 7.74 | 12.8 | ||
| Carbohydrate (g) | 40.8 | 67.4 | 345 | 275 |
| Fat (g) | 3.93 | 6.49 | 95 | 70 |
| Fat (saturated) (g) | 1.97 | 3.26 | ||
| Fibre (g) | 6.86 | 11.3 | ||
| Sodium (mg) | 322 | 533 | ||
| Salt (equivalent) (g) | 0.81 | 1.33 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 26.8 | 44.2 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.01 | 1 |
| Vitamin B-6 (mg) | 0.19 | 0.32 | 2 |
| Vitamin C (mg) | 0.00 | 0.00 | 60 |
| Vitamin D (µg) | 2.65 | 4.38 | 266 |
| Vitamin E (mg) | 0.75 | 1.24 | 10 |
| Zinc (mg) | 1.65 | 2.73 | 15 |
| Calcium (mg) | 20.2 | 33.3 | 800 |
| Folate (mcg) | 24.9 | 41.1 | 200 |
| Iron (mg) | 2.19 | 3.62 | 14 |
| Magnesium (mg) | 77.7 | 128 | 300 |
| Niacin (mg) | 3.58 | 5.92 | 18 |
| Pantothenic acid (mg) | 0.57 | 0.94 | 6 |
| Riboflavin (mg) | 0.12 | 0.20 | 1.6 |
| Phosphorous (mg) | 195 | 322 | 800 |
| Thiamin (mg) | 0.25 | 0.42 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Egg free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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