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  • TIME:

    35-45 minutes


  • 380g chapatti flour (atta)(save 40g for rolling out)
  • 220-235ml lukewarm water
  • 4 tsp melted butter to spread on chapatti after cooking (optional)


  • Put the flour into a mixing bowl, slowly add the water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to shape you are able control the amount of water you put in
  • When enough water has been added, knead the dough with both hands, folding one part of the dough into the other, repeat this process and then knead with the palm of your hand. Knead the dough for about two minutes in this way
  • If the dough is getting a little sticky, add a little more flour and keep kneading. The more you knead the dough, the better the texture of the finished chapatti
  • When the dough has been kneaded and feels firm yet soft, leave it covered to rest until needed or put it into a containerand then into the refrigerator until required
  • When you are ready to make the chapatti, warm up the tawa (chapatti griddle) for about two minutes on a medium heat on the stove
  • Divide the dough evenly into ten-twelve pieces and keep the pieces covered with a cloth which will prevent the dough becoming hard
  • One by one start making the chapattis. Flatten and pin out each piece of dough into a 5cm diameter disc shape
  • Round each disc as much as possible using your palm and tips of your fingers leaving the middle of the disc thicker than the edges
  • Dip the disc into the flour (covering both sides) and flatten the chapatti further before using a rolling pin to roll out
  • Roll one side to a diameter of about 8cm, flip over the chapatti and do the same to the other side, enlarging the diameter to about 15cm. Remember when rolling out not to put too much force onto the rolling pin. Instead use little force and the chapatti should start turning by itself as you roll
  • Lift the flat chapatti onto your palm and flip over to the other palm as in a clapping motion. Do this about two to three times (to get rid of any excessive flour) and then toss the chapatti on to the heated tawa
  • Cook one side for about 30-40 seconds, and using a tong flip over to the other side and cook for about 20 seconds
  • Using a tong, lift the chapatti from the tawa and toss over a naked flame until the chapatti begins to flare up (black streaks will gradually begin to appear on the chapatti). Cook both sides evenly
  • Remove from heat and butter the chapatti with a pastry brush
  • Repeat the process with the remaining dough to make more chapattis.
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Beyond Brilliant

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