A round, thin flat bread from India, made with flour and cooked on a flat skillet over a high heat. The dough is usually unleavened. Typical ingredients include wheat flour, water and sometimes salt.
450 g plain flour
250 ml cold water
butter for spreading
Set aside the flour and reserve for shaping the chapattis.
Place the remaining flour in a deep bowl. Fill another bowl with the cold water.
Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough.
Sprinkle a little of the reserved flour onto a flat surface or board.
Divide the dough into eight and shape each piece into a ball.
Flatten the balls slightly, then place one onto the floured board.
Roll it out.
Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
Repeat with the other seven balls, using the remaining flour to roll them out.