• 240 g Neill's Medium Wholemeal Flour
  • 250 ml water
  • 2 tablespoon vegetable oil


  1. Gradually combine flour, water, and oil until it becomes a soft dough.
  2. Knead the dough for a few minutes, mould it into a ball and sprinkle with a little water. Cover and leave to rest for 15 mins.
  3. Briefly re knead the dough then tear off lumps to make small round balls about the size of a small tangerine. Flatten out slightly by hand and then roll until it resembles a thin pancake. Slap between your hands to thin further.
  4. Heat a dry frying pan and cook each chapati on both sides until it creates bubbles, pushing down the bubbles with a metal spoon.
  5. Serve hot with your favourite Indian meal.

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