This simple Malaysian chapati flatbread recipe is perfect for soaking up those rich curries. Good for any snack or main dish if you are craving for Indian or Malaysian dishes.
We just got to Malaysia from New Zealand and I can say the temperature feels drastically different. While it was the peak of summer in New Zealand this still meant some cooler days and cold winds even on hot days. The air was refreshing and fresh.
Nothing like it in Malaysia.
As soon as we walked through those airport doors we were hit by a gush of hot air. Like walking straight into a sauna. And this was at 9 at night.
During the day it gets even worse. Somehow the mix of the heat and the humidity is simply toxic for my body. A few hours of walking around in Kuala Lumpur and I feel like my energy is instantly zapped and I quickly start to wilt.
I don’t know how the locals can adapt and tolerate the intense humidity. Maybe with time my body would adjust to, but upon initial impact it is rough.
And on days like that all you want is a simple meal. Yet with all the delicious Malaysian dish that I need to try I simply cannot stop myself from slurping soups and ordering large platters of the amazing food.
And then of course continuing to sweat profusely after gulping down bowls of spicy soup.
What I really should be eating is a simple Malaysian chapati for lunch, which I luckily learned how to make during a cooking class in India.
The process for making a Malaysian chapati is simply fun. You make the dough, break off small balls, roll it out and then throw it onto a small pan. Once it cooks on each side for a handful of seconds you flip it over right onto the flame and watch it puff up and fill up with air. If it doesn’t do that you’ve done something wrong so get excited every time that happens.
A simple Indian bread perfect for soaking up those rich curries.
A classic Indian bread - chapati - so easy to make and the perfect way to soak up all those rich and delicious curries.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 500 grams wheat flour
- 1/2 teaspoon salt
- 1 glass water
- a little bit of oil
- ghee (for adding to cooked chapati) (omit for dairy free)
- Add about 1 glass of water to flour and salt and make a smooth dough, adding in more water if needed.
- Knead the dough until smooth and it holds together nicely. Add a little bit of oil and rub onto the dough so that it does not dry out.
- Break off a small piece off the dough and form into a round ball.
- Using the rolling pin, roll out the chapati.
- Heat small pan over medium heat (over a gas stove/flame). Add the chapati to the pan and let it cook for about 30 seconds and then flip it over and let cook for 30 seconds.
- Then turn the chapati onto the open flame and let it puff up and cook just until burn spots start to appear. Flip it over gently to repeat on the other side and then remove from flame.
- Ready to serve.
- Add light layer of ghee to cooked chapati.