Mrs Lily Singh's Chapatti

(Contributed by Mrs Lily Singh, client of Heart Wellness Centre) 

Eat with Mung Bean Curry to make a delicious, filling and nutritious meal for all to enjoy!

Preparation & Cooking Time: 1 hour

Serves: 8


Chapatti flour (Pillsbury Chakki Atta), 2 level cups

Room temperature water, 190 ml

Olive oil, ½ teaspoon 


  • In a medium-sized bowl or basin, add flour and about 100 ml of water. Mix well, then add more water, bit by bit as you mix the water into the flour. The flour will form a slightly sticky dough when all the water is added. Knead the dough until it does not stick to the sides of the bowl. Continue to knead for another 5 minutes, until the dough no longer sticks to your fingers.
  • Form the dough into a round lump. Rub ¼ teaspoon of olive oil into the dough. Then, wrap it with a piece of cling wrap and leave it to rest for at least 15 minutes.
  • Knead the dough again for 1 minute. Divide the dough into 8 equal portions and roll each portion into a ball.
  • Coat each ball with dry flour. Then, flatten it and press all around the edges (use 4 fingers and palm) until it becomes a flat round disc, slightly raised in the center.
  • Use medium heat to warm up a non-stick round hot “plate’ (pan without sides).
  • Sprinkle flour on a kneading board and rolling pin. Roll the flat disc of dough until it is about 2mm thick, or 14-15cm in diameter.
  • When the pan is hot, put in the flattened dough. Flip when the colour darkens (about 6 to 7 seconds – depending on the heat).
  • Check for brown spots before turning it again (if the pan is hot enough, this should take about 1 minute, otherwise longer).
  • By this stage, the chapatti will puff up slowly like an inflated balloon. With a clean kitchen towel, press the sides down so that the edges will be cooked. Remove once the bottom side turns brown.


  • Oil the chapattis - ¼ teaspoon of olive oil is enough to spread on to 8 pieces of chapattis. Put a drop of oil on the top side of a chapatti and rub it on the top side of another chapatti. Pack the chapattis in a stack (2 by 2), with the oiled sides facing each other and wrap them up with an aluminium foil/clean cloth to keep warm.
  • You may also add 1 tablespoon of flaxseed meal OR 2 tablespoons of Teff flour into the dry chapatti flour.


Nutrients per Serving:

Energy: 113 kcal

Protein: 4.4 g

Fat: 1.3 g

Carbohydrate: 21 g (1.4 CHO Exchanges)

Fibre: 2.7 g

Sodium: 0.2 mg