600g wholegrain flour

3 tsp salt

lukewarm water

Mix the flour and salt, add a little lukewarm water and knead for 15 mins until you get a firm, stretchy dough. Divide into 18 balls and roll them until they're 2 mm thick.

Heat a dry pan and cook the chappatis one by one until they're well-browned on each side.

These are good with raïta (cucumber and yoghurt salad), chutney and raw veg. Chappatis are an easy snack too and they're great with yoghurt and a drizzle of honey.