Makes 10-12

Chappatis are prepared daily in most Indian homes. They are best eaten as soon as they are cooked although they can be kept warm, wrapped in foil and placed in a warm oven.

350g chappati flour (atta) or wholemeal flour, plus a little extra for dusting
1 tsp salt
water, to mix
few drops of vegetable oil for brushing
Ghee or unsalted butter for spreading

Sift the flour and salt into a large bowl. Make a well in the centre and slowly add small quantities of water until you have a smooth but pliable dough. Grease the palms of your hands and knead the dough well. Keep covered until you are ready to use.

Divide the dough into 10-12 equal portions, using one portion at a time and keeping the rest covered. Knead each portion into a ball. Flatten the ball with your hands and place on a floured surface. Roll out until you have a circle of about 17.5cm in diameter.

Heat a heavy griddle and, when hot, roast the chapattis for 2-3 minutes on each side pressing the edges down gently. When both sides are ready, brush the first side lightly with butter or ghee and serve.