Chapatis recipes
A round, thin flatbread from India, traditionally made with wholemeal flour (or a high percentage of it), and cooked on a flat skillet over a high heat. The dough is usually unleavened. Typical ingredients include wheat flour, water and sometimes salt
Chapatis can be reheated but they're best cooked fresh. You could also spread your favourite pickle or chutney over them and roll them into tortilla shapes.
More chapatis recipes
Buyer's guide
Look for frozen chapatis sold in Indian grocers or those sold in long-life packets at the supermarket.
Storage
Chapatis are best frozen in an airtight bag.
Preparation
Chapatis are very easy to make at home, and require only basic ingredients like wholemeal flour (or a mixture of half-white, half-wholemeal), water and, if you like, a little ghee, oil or butter and salt, though these last ingredients are optional. These ingredients are mixed to a firm dough, left for at least 30 minutes to make rolling easier, then rolled out very thinly and baked on a very hot, dry surface, such as a frying-pan.
