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In a bowl, knead the flour with one tablespoon of salt and about 300 ml of hot water until you obtain a soft dough.
Then work it on a work surface for 10 minutes until it becomes elastic and very soft; shape it into a ball, wrap it in plastic wrap and let it rest for half an hour.
Then divide the dough into 16 portions, shape them into balls and roll them out with a rolling pin into discs about one millimetre thick.
Heat a heavy-based pan or a cast-iron griddle and cook the discs for a couple of minutes on each side until bubbles form and the disc turns golden.
Serve the chapati brushed with butter.
Non-stick frying pan
Store Chapati in an airtight container at room temperature for up to 2 days.
Chapati are a typical unleavened Indian bread, perfect to accompany soups and meat dishes.
India
| Energy (kcal) | 370.37 |
| Carbohydrates (g) | 63.92 |
| of which Sugars (g) | 1.63 |
| Fat (g) | 9.7 |
| of which Saturates (g) | 5.38 |
| Protein (g) | 9.89 |
| Fiber (g) | 1.96 |
