Govanhill Cookbook



  • 450g /1lb wholemeal plain flour
  • 250ml / 9 fl oz cold water
  • butter for spreading (optional)


  1. Set aside 200g / 7 oz of the flour and reserve for shaping the chapattis.
  2. Place the remaining flour in a deep bowl. Fill another bowl with the cold water.
  3. Add the water to the bowl of flour, a little at a time, kneading ad you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.
  4. Sprinkle a little of the reserved flour onto a flat surface on board.
  5. Divide the dough into eight and shape each piece into a ball.
  6. Flatten the balls slightly, then place one onto the floured board.
  7. roll it out into a flat disc approximately 15cm in diameter, flouring the board when necessary.
  8. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until surface is bubbling.
  9. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
  10. Repeat with the other seven balls, using the remaining flour to roll them out; Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
  11. Spread butter over one side, if you like.

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