Chapati is an Indian flatbread.  It is also known a roti.  It is an unleavened flatbread and is a staple in many cuisines in India, Sri Lanka, Bangladesh, Nepal, Pakistan, East Africa and the Caribbean.

It is very simple to make with just three ingredients flour, salt and water.

We used a tawa, traditional Indian flat pan on the MiniMax Big Green Egg but you can also use a non-stick fryng pan.

Cooking surfaces

Cast Iron Grid

BBQ Temperature



  • 200g wholemeal flour
  • 1/2 tsp salt
  • 110ml lukewarm water
  • 2 tsp vegetable oil 



  1. Put all of your ingredients into a mixer, with the exception of the oil, and knead together for about 5 minutes (alternatively knead by hand). This recipe makes about 5 to 6 chapatis.
  2. Dough should be elastic but not sticky.  
  3. Coat the dough with the oil. Cover in cling film and leave to stand for 30 minutes.
  4. Heat your Egg to 250°C with a stainless steel grid and a non-stick frying pan or tawa.
  5. Pick off a lump of dough, about the size of a walnut. Flatten and roll out (using flour to dust your surface and chapati), until the dough is about 15cm in diameter.
  6. Place the chapati into the frying pan.  Leave for 10 seconds then flip over.
  7. Repeat this a couple more times, you’re looking for brown spots on both sides.
  8. By gently pressing around the outside of the chapati whilst it’s cooking with a spatula, this will encourage air bubbles and the dough will puff up.
  9. Use a spatula to lift the chapati from the pan and place on a plate.
  10. Repeat until you have cooked all your chapatis.

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