Use this fine white wheat chapati flour to make your own thin Indian chapatis at home, as well as roti breads, parathas and puris. The fine white flour creates the signature smooth and consistent texture that pulls away evenly when you tear it into pieces. Make a stack of homemade chapati and serve with an array of curries, for dipping and mopping up all the flavours.
How to make chapatis
- 280g Natco chapati flour
- 1tbsp ghee
- 168ml tepid water
- ½ tsp salt
In a large bowl mix the chapati flour, ghee and salt. Add the water to make a thick dough. Knead the dough well until it is soft and pliable. Set aside for 10 minutes. Divide the dough into gold ball sized pieces, dust with dry flour and roll out until approx. 15cm in diameter. Heat a heavy griddle or frying pan with a little ghee until hot. Place the chapatis in the hot pan, cooking each side for 1 to 2 minutes until small bubbles start to appear and the chapati has turned brown. Remove from the pan, brush with a little ghee and serve hot with vegetables and lentil dishes.
Ingredients: wheat (gluten).
Allergy advice: for allergens, please see ingredients in bold. May contain traces of milk. Packed in a factory that handles nuts in a separate area.
- Use to make Indian breads
- Make smooth textured chapatis
- Fine white wheat flour
- Mix with ghee, tepid water and salt
- Serve with lentil-based dishes
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