One Dough, Three Indian Breads - Tips from an Expert

To make the dough:

To make the dough, place the flour in a bowl or wide tray. Add the water a little at a time, mixing in between. Combine to create a soft dough that is tacky but not overly sticky. If it becomes too wet you can add a little more dry chapati flour.

Once it has combined together into a dough, very lightly grease your hand with a little oil and begin to knead the dough. Continue to knead for a few minutes until your bowl/tray is nice and clean and you have a soft dough. It’s important that your dough is not too tough (it should be soft). Cover with cling film or a damp towel and leave it to rest for 10-15 minutes.

Lightly grease your hand once again and knead the dough for 1-2 minutes, or until you have smooth pliable dough that is soft and springs back when you press it. Then, divide the dough and roll into three smooth dough balls.

To Make Chapatis

Warm up a non-stick chapati/crepe/frying pan on a medium heat. Take one dough ball and press it in dry flour on both sides.

Using a rolling pin, roll into a 5-7 inch circle. Turn the chapati as you roll it to ensure it is even all the way around. If the dough sticks to the rolling pin or rolling surface, lightly dust the chapati with flour. The chapati should be nice and thin (10p piece thickness) and even all the way around.

Web your fingers and 'clap' the chapati between your hands to get rid of any excess flour. Place the chapati on the hot pan.

You will notice the chapati will start to change colour. Flip it over and increase the temperature to maximum heat. Cook the other side and do not flip until it is fully cooked (there should be no doughy areas and the chapati should have golden spots all over).

Once fully cooked, flip the chapati. Now, very lightly, press the chapati using a small towel scrunched into a ball. The chapati should begin to puff. Check the other side and ensure it is fully cooked (no doughy patches etc). Remove from heat.

Finish with a little bit of ghee. This is optional, but butter adds flavour.
Keep in an insulated box or wrap in foil and then in a tea towel to keep warm before serving.

To Make Parathas

Dip a dough ball into the bowl of flour and with a rolling pin, begin to roll out until it is the size of a tea saucer, forming a small chapati.

Spread butter evenly all over the chapati. Now fold into a semi-circle and fold again to make a triangle.

Dip this into the dry flour and roll out gently, evenly. It should be thicker than a chapati and thinner than a naan. Increase the heat of the frying pan to the maximum setting.

Carefully pick up the paratha and flip from hand to hand to get rid of any excess flour.

Place it on the frying pan. When it changes colour, turn it over. Let it cook for 10-12 seconds and flip it over again - it will be semi-cooked.

Now, brush over a little oil. Flip the paratha and brush the other side with oil.

Let it cook for about 10-20 seconds. Now repeat for the other side until your paratha is golden all over and crispy.

Finish by smearing on a teaspoon of ghee or butter. Make the rest of the parathas using the same process.

To Make Laccha Parathas

Press one dough ball in the flour and then turn it over and press the other side. Shake off any excess flour. Using a rolling pin, begin to roll it out so the dough ball forms a disc approx 7-8 inches wide.

Now, generously spread ghee or oil over the surface and sprinkle on some dry plain flour. 

Start making small pleat-like folds, about ½ inch wide, starting from one side of the circle and working toward the other side.

The more pleats you make, the more layers the paratha will have. You will end up with a long narrow strip.

Stretch it out slightly. Now roll up the strip so it resembles a Danish swirl. 

Tuck in the end. Press flat and press both sides into the dry flour. Shake off the excess.

Now begin to roll out until 7-8 inches wide. Dust off any excess flour by clapping the paratha between your hands.

Place the paratha on the hot pan. When it changes colour and small bubbles begin to appear, turn it over and cook the other side. Lightly brush the surface with oil and turn it over.

Repeat on other side and cook until your paratha is golden and crispy. Remove from heat.   

You can finish by brushing with butter or leave it as it is.