Hi Petrolhead,
I've never liked a very short resting time. It doesn't work for me.
I find they are better if rested for at Least 30 mins or longer.


Here's my recipe for a large batch of dough.
This makes about 20-30 soft chapati's depending on size.

600g atta
1 tsp salt
3 tbsp veg oil
4-6 tbsp milk
14-16 tbsp hot water

stir salt into the flour
add oil and stir
add milk and stir
add water and mix until it all comes together
add water or oil over the top to stop drying out
store in an airtight container for min 30 mins before rolling out.
The dough will be fine for a couple of days in the fridge.
Dont use it straight from the fridge, leave out at room temp for an hour or so before using.
Store each one in a pile wrapped in a tea towel immediately after cooking. (the steam also helps to keep them soft)

*The milk and the oil helps to make a really soft chapati.

I usually just guess the liquid but recently worked this recipe out for a friend.

Cheers, Frank. 

Thanks Frank.
I'll try your recipe and post the results.

Regards, James.

going to try making chapatis. love naan but had some lovely chapatis earlier on in the week so maybe a change of direction beckons for a wee while.

aint got no chapati flour so i'm going to use 2x plain flour with 1x wholemeal flour, salt, water and oil.

quick question if i may....

once the chapatis are made, how long would I be able to keep them without freezing??

i was going to make 10 and keep 4 for the next day...possible???

thanks

If flour and water won't keep for at least a few days, then I think most bakeries would go out of business