Chapati is a staple in South Asian households, and their popularity has rightly shot up thanks to their versatility. I prefer to have my chapati with a good dollop of mango chutney and/or quality curry sauce. Yes, that might be indicative of simple tastes, but then again, chapati is a gloriously simple thing to make.

With thanks to Susan Sim of Ci Bei magazine for the recipe.



150g attar flour
100g warm water
1/8 tsp salt
3/4 tsp oil

Mix the flour with the water, salt, and oil until a dough is formed. Cover with a piece of wet cloth and let it rest for 1 hour. Divide into small portions, 50g each. Flatten them and coat with oil. Fold the portions into 2 and roll them until they are round. Pan-fry until cooked and serve with your favourite curry.

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