Chapattis (Rotli) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 196) by Meera Sodha

Notes about this recipe

  • mondraussie on January 02, 2021

    Easy and taste great!

  • Astrid5555 on May 01, 2019

    Made with my stand mixer, comes together very quickly. Used half wholemeal spelt flour, half AP flour, because this is what I had on hand. Instructions worked beautifully and produced really great bread. If you master to roll out one bread while the other is in the pan, these take less time than cooking rice. Will definitely make again!

  • stef on April 01, 2017

    Although I have a stand mixer, I mixed it by hand. They were a success. Family loved them so here we go another thing to make.I served it with mums curry.

  • Frogcake on February 04, 2017

    I made these using chapatti flour and served them with coconut tamarind chicken curry. They turned out really well! I appreciated the precise instructions. Once I got into the routine of making them, I was even able to squeeze in a sip of wine between chapattis! Would make these again.

  • Rutabaga on April 29, 2016

    I made these with the mix of whole wheat and white flour that Sodha recommends if you don't have chapatti flour. I even included some whole wheat pastry flour, since I ran out of white. These came together very quickly - I didn't even use the mixer - and roll out easily. We ate them in a very un-Indian way, filled with sauteed chickpeas with roasted red peppers, smoked paprika, spinach, and goat cheese. Similar to tortillas, these are delicious hot off the pan. Leftovers definitely taste best when reheated.

  • Tealismyname on March 08, 2016

    My first time making chapattis. The instructions were clear although I wish I had a stand mixer to make the whole process easier. I was also of maybe trying this with a tortilla press (not sure if that's blasphemous).

  • Foodycat on March 21, 2015

    Very successful - I made the dough in the stand mixer.

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