240g wholewheat or chapati flour

120ml boiling water

25ml ghee or olive oil

1/2 tsp salt

  • In a large bowl combine flour and salt, add ghee and mix with hands.
  • Add boiling water, stir with a spoon and let the mixture sit until it cools.
  • Once cooled, knead the mixture to form a smooth dough.
  • Cover and let sit for 5 minutes.
  • Divide into 10 balls.
  • On a lightly floured surface roll out the balls into a thin circle.
  • Heat a dry skillet or frying pan on a medium heat.
  • Cook each chapati individually - place into the pan and when it begins to bubble, gently press the edges with a spatula, to ensure an even cook.
  • Flip and cook the other side.  
  • Stack the chapati's on top of each other in an oven proof dish with baking paper in-between each layer. 
  • Cover the dish with a lid and place in a warm oven until oven until ready to serve.