It was only my second time making these Coriander Chapatti but they’re very satisfying to make. If you can make pastry, you can make chapatti. These coriander chapatti were originally buried in the bottom of my spicy chickpea soup post but I am republishing them in their own right. We might even get fresh pictures at some point. Coriander chapatti are quite theatrical to watch, they’d merit their own video as made for Scotch Pancakes.
I love watching them puff up in the hot pan. I know you can buy indian naan breads and chapatti in the supermarket but these are often shrink wrapped with a long shelf life that worries me.
In London we have easy access to freshly made indian breads in many convenience stores. But it’s so easy to make these chapatti, you can see how there’s quite a cottage industry selling them.
I learned about making chapatti in Anjum Anand’s Indian Every Day. I bought this book in hardback before she was famous and over the years I’ve made most recipes in it. The paperback is much cheaper to buy now!
Coriander Chapatti
Equipment
- 1 frying pan heavy base, non stick
Ingredients
- 150 g chapatti flour or half whole wheat and half plain flours)
- 1 tsp ground coriander heaped
- salt a pinch
- 100 ml water (give or take 10ml, margin of error - you're binding flour in a similar manner to pastry)
Instructions
- Sift the flour and salt into a medium size bowl and make a well in the centre.
- Drizzle 3/4 of your water and mix drawing flour into the centre. It should be slightly sticky.
- Knead for around 10 minutes and then leave in a covered bowl in a warm place for 30 minutes.
- After the time has passed, divide the dough into six golf balls. Flour your work surface and rolling pin and roll each golf ball into thin circles around 12.5 to 15cm across.
- Heat a non-stick frying pan until quite hot. Toss the chapatti from one hand to the other to shake away any excess flour and place in the hot pan until small bubbles and brown spots appear on underside. (Anjum said this would take 20-30 seconds but in my experience it's as much as 90 seconds)
- Turn the chapatti over and cook on the other side for a similar length of time. It should puff up nicely.
- Keep warm until ready to serve by wrapping in a napkin or clean tea towel.
Ways to serve coriander chapatti
These chapatti would be just the job to eat with my leftover lamb curry with mushrooms.
As well as scooping up curry or soup, there’s nothing to stop you dipping these chapatti into:
Cannellini Bean Dip with Butternut Squash
Yes these were fun to make, worth a go. Taste good too