Makes about 6 chapatis


150g wholewheat flour
1 tablespoon vegetable oil


Add sufficient water to the flour and knead to make a medium soft dough.

Add the oil (oil helps make a soft chapati) and knead for 5 min until the dough is smooth.

Roll into about 6 golf size pieces and set aside to rest for 10 or 15 minutes.

Roll the dough to 6/7 inches in diameter (But don’t roll too thin).

Cook  in a hot frying pan (no oil) until small bumps appear on the top side (the underside should be speckled light golden brown.)

Turn and cook the other side until lightly golden brown.

Turn again and using a folded tea cloth, the chapati may just puff.

Keep covered with a tea towel until ready to serve.