Chapati is a healthy vegan bread ideal for breakfast, lunch or dinner. It is probably the best known flatbread in India.

You can enjoy chapatis with any Indian curry or stir-fried dishes. It goes equally well with vegetarian and non-vegetarian sides. It is super versatile – it can be dipped in curries or it can serve as a wrap or taco base and packed with your ideal fillings. The most common chapati preparation uses wholewheat or Atta flour, however you can use gluten free all-purpose flour or golden corn flour to make gluten free chapati.

It is very easy to make and only requires a few ingredients. What’s more, there is no need to rest or rise the dough which makes it a quick go-to option for a healthy snack or a meal.

You can use a flat saucepan or a traditional tawa to make it. You would also need a rolling pin and a board to roll the dough. If you have a gas stove then you can grill it over the flame to get a more aromatic and fresh tasting chapatti.

Making the perfect circular shape is quite challenging for some. It gets better with practice and so don’t lose hope if your chapatis come out in funny shapes in the beginning. I’ll give you a tip if your are struggling with getting the perfect shape – grab a circular plate or a lid with sharpish edges and just cut the shape out, like how you do with cookie cutters.

Spinach chapati is a great nutritious choice and it also comes out in a beautiful colour which makes it attractive for kids. When I have some leftover spinach I always end up making spinach chapatis

Preparation and cooking time: 30 minutes        

Diet: Vegan, nut-free, dairy-free                                         

Serving: 12 chapattis

Ingredients

• 2 and 1/3 cups whole wheat flour (Atta)
• 3 cups room temperature water (water is needed to knead the dough into a ball shape)
• 1 cup spinach
• ½ tsp salt
• 2 tsp oil

Instructions

1. Take the 2 cup whole wheat flour, sieve, mix with salt and keep aside.
2. Clean the spinach and mix with 2 cups water and bring to medium heat. Don’t let it boil!
3. Strain the water and blend the spinach with the remaining cup of water into a fine purée.
4. Mix with the sieved flour and combine well together. You can use your hand or spatula to mix well.
5. Add 2 tsp oil and knead it in to a big size dough. Make sure it’s not sticky.
6. Form a small golf size ball evenly from the big dough. You should be able to make approximately 12 small dough balls.
7. Let this dough rest for 10-15 minutes, though it’s not essential if you’re pushed for time.
8. Take a small sized dough ball, roll it in-between your palms and make it smooth.
9. Dip into the remaining 1/3 cup flour and dust it from all sides.
10. Keep the dough in the centre of the rolling board and start to roll. The chapati should be 5-6 inches in diameter.
11. Move the rolling pin up and down while you are turning the dough in a circular motion.
12. If the dough is sticky, dust more flour onto the rolling board to prevent it from sticking.
13. Place the pan on the hob in medium heat and grill the chapatti for 90 seconds each side. 
14. For a more fresh fragrance, hold the chapati over open flame for 10 seconds each side.

You can serve it with a touch of coconut butter to add a bit more fragrance.