Sort ingredients
debbiedoodaa
QR Code
Listen
Pdf
Put the flour and salt into a bowl, pour on the boiling water and add the olive oil.
Quickly mix into a soft slightly sticky dough. Do not knead or over mix.
Cover and leave for 15 minutes or up to 4 hours.
Set a skillet, heavy frying pan or griddle to get very hot.
Melt the butter.
Dust the work surface, rolling pin and dough with flour.
Cut the dough into 6 pieces and roll each piece into a ball.
Roll each dough ball into a 15cm/6” circle.
Transfer a dough circle to the hot surface and cook for 1-2 minutes.
When the chapati base is golden brown with toasted patches, turn it over and cook the other side for 1-2 minutes.
Lift the chapati onto a plate and brush both sides with melted butter.
Wrap in kitchen foil and keep warm until ready to serve.
Repeat with the remaining dough circles.