Put the flour, oil and water into a bowl, mix to make a smooth dough.
Knead well, cover with film and leave in a warm place for 2-4 hours.
Knead the dough and cut into 6 pieces.
Roll each piece of dough into a ball and put it on a flour dusted board.
Roll the dough into a 20cm/8" circle.
Brush a large frying pan with a drop of oil and put on to heat.
Put the dough circle into the pan and cook on medium heat for a few minutes.
When air bubbles start to appear turn it over and cook the other side.
Lift the chapatti out of the pan, wrap it in tin foil and keep warm until ready to serve.
Large frying pan or griddle.
Amazing, tried it with gluten free white rice flour and it worked perfectly
By Mr Salem Salmeen
21 Apr 2016
Made these flatbreads for the first time to take to the Indian restaurant that evening. Made four as they were so fragile to handle, they looked like the photo the taste was far nicer than the bought wraps..froze ok but to reheat they were not as pliable, I will make them again .