Chapatis: How to bake the perfect bread for a Curry | Paul Hollywood's Easy Bakes 

Cant wait to make these thank you Paul, I'm really surprised how negative all the comments are! I live in Italy and we could never find Chapati flour here so i was so pleased these are done with wholeflour. It feels like such a shame for me when people are so pedantic, there is no need for it! These look easy, hence why he calls them Easy Bakes! Thank you Paul, these look amazing. I make your flat breads all the time and my kids and husband love them! Espcially stuffed with sundried tomatoes and olives !!! Thanks Paul! ❤

I’m making them almost everyday for the last 15 years so I had time to experiment with them. My latest favorite way to make them is to use buttermilk instead of oil. This helps them swell like pitta bread and keeps them soft for the next day. Even the doctors recommend chapatis for people who follow some kind of diet. Enjoy.

Hvala Paul,djeluje ukusno kao i sve što naoravite 👏💯💕

Thank you Paul for this super easy Chapati bread recipe, I am a novice in preparing and baking, luckily I have learned with you in those videos of your easy recipes and for my willingness to learn from the best master! They look crispy and delicious! Congratulations

Super delicios arată super aceste turte și ador Felicitări și mulțumesc ❤❤

Thank you for this recipe and technique. Never made this style of bread. Going to give it a shot. I have noticed that recipes with very few ingredients often take practice to get right. Really like the idea of using wholemeal flour.

Thanks Paul looks delicious! I use chapati flour (sujata brand is my fave found in Indian grocery store).

Ohhh yea , at every breakfast I make , tremendous taste but I make them with strong white flour ...Be blessed !🙏🙏🙏🙏

1. Get a bigger pan or roll smaller chapatis. 2. You can brush them with oil or any fat to keep them soft and taste better. 3. Usually they are made with chapati flour which is half wholemeal half white. 4. They should puff up more (even with 100% whole flour) or else they turn out dense and almost raw inside.

Wow, That's good chapati 👍

Great. I will try too 👍

😊👍❤❤Good

Nisam več dugo radila s integralnim brašnom. Hval na podsjetniku. Široke rezance usto.

Oh, Paul... as they say here in Texas "you are a sight for sore eyes". Nice choice of T-shirt. Match those beautiful eyes of yours!

Very interesting. Maybe you could do a Naan recipe.

Hmmm , why you didnt let this posted video on fb?..... by- the -way interesting kneading, cool tips !! 🙏🙏🙏

I was just remembering the good old days like 27 years ago when I was 15 yrs of age. When my mum used to send us to the traditional grocery store (we Indians call it Ration shop) to buy Wheat. She taught us how to select wheat for Rotis. Carrying on our head or hip not one kilo not 2 kilos, 5 to 10 kilos. Take home clean it first. Then carry back to the mill shop, get it grind. Take Back home, sift the flour to remove husks. Then store. While kneading the chapati dough, she would tell us not too soft not to hard. Smooth dough so that you don't see cracks on the sides while rolling it. To the point. While Rolling, keeping it in mind, not thin on the sides not thick in the middle, all sides equally rolled otherwise it won't creat the balloon that is created while roasting the chapatis. Not touching or pressing Chapatis or roti with your finger after rolling. While roasting it was a three flips process. The right side or you can say face of the roti is the one on top when you rolled, flip and roast it first do not cook completely. It should be half cooked flip it and roast completely the other side. Just let it cook. With the help of the clean kitchen towel keep turning so that it doesn't get hard. Then flip it again and you will see the air created in the chapati or roti. It will be like a balloon but keep turning, so that it is roasted all the side. Take it out from the pan (tawa). Even after so many years of rolling these rotis I get stressed if there is no air created in it. Roti when you tear it should have two skin on it, one hard and one soft like pita. To be honest I would say nice try. But no where near to Roti, chapatis,...

I am not a chief of foreign foods except mexican.sorta like but I'd try the spicy what Indian curry .and this .good for a change Thanks .I'll keep watch.for rest of it .for curry .

You can use traditional groundnut oil. I raised an eyebrow when I saw Olive Oil but then can use it too probably but we don't use it in India for that but any oil could be used. Wholemeal flour is used (there is a post below saying 1/2 refined and 1/2 whole-meal - not true - that's done by hotels to cut corners as maida - refined flour is cheaper). Another thing that can be done is to take a small amount of oil and trickle it over the edges during the first contact with the pan(just a little drizzle) which helps the edges cook well. It should puff but the statement of doing it directly on the flame is wrong - it's usually made to puff up (phulka) over a flame but I do not encourage direct flame cooking medically. A moist cloth covering the dough when it rests is better than cling film as it hydrates the mixture. One easy way to decrease the time of kneading is to hydrate the mixture - mix ingredients and form a ball and leave it for 15 minutes and do something else and now knead - the gluten will have already formed minimizing kneading- a trick used in no-knead bread and also for us when we were lazy bachelors during student days !! As far as curry not being in India - well it's very much there but we refer to it as a group of things ie curry dishes and specific types of curries that have different names. Basically, curry was from Karipatha ie curry leaves.

Jajajjajaja ya las hice y no me salen Paul😅😅😅😅😅😅😅

It's a bit thick. Didn't puff up

S tim se ja hranim

He did not do any folding. So this is sort of phulka and not a chapati. Chapati is usually layered - at least 2-3 layers. And the skill of chapati is to make it round.

Whole meal= Whole Wheat.

Sorry but u shd have used East End Medium Indian Atta .

It is only wheat flour .nothing add in it ,only water.i make it and eat it from 40 years.

Paul you are a brilliant baker and a lovely person but I got to be honest. This wasn't a good chapati ☹️

This chapati is too thick.☹️

should use chapati flour (atta), which is finely milled whole wheat flour (not sure if that is the same as "plain wholemeal flour," because this phrase is not much used in the US, but my understanding is that atta is much more finely ground; one could mix atta and the other one), and olive oil is pretty much non-existent in South Asia. Generally, no oil is used in the dough at all, though a wee bit seems to help make softer breads if that is your goal. Ghee is often used in the cooking process, but oil is a good substitute to make the bread vegan. And please avoid using the colonialist word "curry." Dhanyavad.

OMG AS A PAKISTANI WOMAN WHO MAKES THESE EVERYDAY THIS IS SOOOOOOO WRONG

No way near the real thing. A tad disappointing ☹️

This has got to be the worst chapati making video I've ever seen! Embarrassing really.

I'm sorry but that was rubbish and he knows it. They were overly dry, and didn't look appetising. I expected better. Ethan chlebowski did a video on roti/chapati that'll rival the best you've ever eaten. Just watched how they inflate when he cooks them (the true sign of a well made roti/chapati).

Sorry but this isn't chapati, not by a long shot!

You don't even know to make dough.normaly it is round.