by Manju Malhi

Chapatis can be reheated but they're best cooked fresh. You could also spread your favourite pickle or chutney over them and roll them into tortilla shapes.

Cakes and baking

Buyer's guide

Look for frozen chapatis sold in Indian grocers or those sold in long-life packets at the supermarket.


Chapatis are best frozen in an airtight bag.


Chapatis are very easy to make at home, and require only basic ingredients like wholemeal flour (or a mixture of half-white, half-wholemeal), water and, if you like, a little ghee, oil or butter and salt, though these last ingredients are optional. These ingredients are mixed to a firm dough, left for at least 30 minutes to make rolling easier, then rolled out very thinly and baked on a very hot, dry surface, such as a frying-pan.