Chapatis

• wholegrain flour↗140g g
• regular flour↗140g g

  plus extra for dusting

• salt↗1 tsp tsp
• olive oil↗2 tbsp tbsp

  plus extra for greasing

• hot water180ml ml

  or as needed

Step-by-step instructions

1. 1

   In a large bowl, combine the flours and salt. Add olive oil with a wooden spoon and enough water to form a soft, elastic but non‑sticky dough.

2. 2

   Knead the dough on a lightly floured surface for 5‑10 minutes until smooth. Divide it into 10 pieces, or fewer for larger flatbreads. Shape each piece into a ball. Let rest for a few minutes.

3. 3

   Heat a skillet over medium heat until hot and lightly oil it. On a lightly floured surface, use a floured rolling pin to roll the dough balls very thin, like a tortilla.

4. 4

   When the skillet starts to smoke, place a chapati on it. Cook until the bottom develops brown spots, about 30 seconds, then flip and cook the other side. Transfer to a plate and keep warm while cooking the remaining chapatis.