Whole wheat flatbreads cooked on a hot griddle and brushed with butter.

Steps

1. Sift flour and salt into a mixing bowl. Make a hole in the center of flour and add 3 tbsp water. Knead well for 15 minutes to form a soft dough.
2. Add the rest of the water gradually, kneading about 10 minutes with a fold, seal, turn movement repeatedly to trap air in the dough.
3. Leave to stand for 30 minutes.
4. Divide into 10–12 portions and roll out into thin round pancakes.
5. Meanwhile heat a griddle (tawah) or heavy frying pan, then cook one chappati at a time.
6. Press to flatten when small blisters appear on the surface, then turn and cook on the other side till lightly golden. Brush a little butter on one side and serve hot.

Notes

• In Trinidad, chappatis often have a small amount of baking powder added and are fried in hot oil and called saheena.