Michael and Rachel's

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Chapatis

Updated: 21 Nov 2022

Makes 10

Ingredients

  • 140g wholemeal flour
  • 140g plain flour, plus extra for dusting
  • 1 tsp salt
  • 1 tsp harissa
  • 1 tsp xanthum gum
  • 2 tbsp olive oil, plus extra for greasing
  • 180ml hot water or as needed

Method

  1. In the kitchenaid, stir together the flours, xanthum gum, and salt. Mix in the olive oil and enough water to make a soft dough that is elastic but not sticky.

  2. Divide the dough into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.

  3. Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.

  4. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.