← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g Atta (wholewheat chapati flour), plus extra for dusting
• ½ tsp Salt
• 200 ml warm water, roughly
• 1 tbsp Vegetable oil

Method

1. Mix the flour and salt, then add the water a little at a time, mixing with your hand, until it comes together into a soft dough. Add the oil and knead for 5–6 min until smooth and supple.
2. Cover and rest the dough for 30 min.
3. Divide into 8 balls. Dust with flour and roll each into a thin 18 cm round, turning it as you go so it stays even.
4. Heat a dry heavy frying pan or tawa over medium-high heat. Cook a capati for 30–40 seconds until small bubbles form, flip and cook for 30 seconds more.
5. Flip again and press the edges gently with a folded cloth (or hold it over a gas flame with tongs) so it puffs up like a balloon. Wrap the finished capati in a cloth to keep them soft while you cook the rest.

Tips

• A soft, slightly sticky dough and thin, even rolling are what make capati puff.
• Brush with ghee for a richer finish (then it is no longer vegan). Contains wheat.

Sources

Written in our own words after cross-checking these recipes:

Taste Asian Food What To Cook Today