Garlic and Coriander Chapattis

Making bread is hard. It requires years of practice to get all that mixing, kneading, rising, proving, shaping and baking absolutely perfect. For years we shied away from making Indian bread in particular because we were intimidated by our grandmother’s perfect rotis. So we chose rice, couscous and store-bought pitta bread instead. But today you can stop buying Tesco chapattis. We’ll hold your hand and show you how so many people all over the world make bread every single day.

These chapattis are thin, garlicky and are a perfect accompaniment to your favourite curry. And SO easy. Let’s do this!

Makes 8 chapattis

1 1/2 cups wholewheat flour
1/2 cup water (you might not need all of this)
4 cloves of garlic, minced
1 tbsp olive oil
1 tsp cumin
1 tsp chopped coriander
salt and pepper to taste
ghee/oil, for frying

  1. Mix all ingredients except for the oil and water in a bowl until fully incorporated.
  2. Slowly add the water and oil, mixing as you go along until the mixture forms a soft and sticky dough.
  3. Knead briefly with your knuckles until the dough comes together into a ball.
  4. Cover the bowl with clingfilm and set aside for some R&R for at least 15 minutes.
  5. Divide the dough into 8 equal portions and roll into balls.
  6. Dust your workspace and rolling pin with flour.
  7. Roll out the balls into flattened discs of 1-2cm thick.
  8. Heat a flat frying pan until hot.
  9. Place one disc onto the pan.
  10. Using a spoon, spread 1 tsp of ghee/oil onto the disc, pressing down on air bubbles as you go. Cook for 2 minutes until brown spots appear on the underside.
  11. Flip the disc and cook the other side for 2 minutes. Add ghee/oil as above if you wish.
  12. Set aside the cooked chapatti while you cook the rest.
  13. Repeat steps 9-12 until they’re all cooked.

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.

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