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Recipe by
Chapati are a specialty of Indian cuisine, similar to thin flatbreads, ideal to enjoy as an appetizer or accompaniment.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: In a bowl, knead the flour with one tablespoon of salt and about 300 ml of hot water until you obtain a soft dough.
Step 2 of 5: 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.
Step 3 of 5: 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.
Step 4 of 5: 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.
Step 5 of 5: Serve the chapati brushed with butter.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving126 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,956 kJ468 kcal | 1,550 kJ370 kcal |
| Fat | 12.26 g | 9.71 g |
| of which saturated fatty acids | 6.79 g | 5.38 g |
| Carbohydrates | 80.7 g | 63.92 g |
| of which sugars | 2.06 g | 1.63 g |
| Fibre | 2.47 g | 1.96 g |
| Protein | 12.49 g | 9.89 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
