Chilli & Garlic Flatbread


My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!


1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking


Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.

Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough

Bring together and knead for 5 minutes

In the meantime heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc

Place in the frying pan.  Cook on both sides until golden brown, using a little oil to aid the process

Serve hot with lashings of butter



Sneak In The Goodness..Vegetable Chapatis


Creating another meal out of left over curry is a god send especially if you have fussy little eaters.  I find that by sneaking vegetable and pulses into these flatbreads I can get the goodness into their diet.  I find it beneficial also as I can grab one on the go and end up getting a balanced meal in one hit!

The curry I have used in this recipe is my Black eyed beans and aubergine curry.  There is no need to add any extra spices or herbs as the curry is tasty enough for the base of the chapati.  Easy, simple and practical, my favourite kind of cooking!


I really hope you enjoy these, have a lovely day! Much love, D x


1 cup of aubergine & black eyed bean curry
2-3 cups of chapati flour
Hot water to bind
Chapati flour to roll
Salt to taste


Blitz the curry in a food processor.  Add the flour gradually to form a soft pliable dough.  Pour in a little water to bring the dough together if needed

Pre heat a non stick frying pan on a medium heat

Meanwhile heat a non stick frying pan on a slow to medium heat. Take a tablespoon amount of dough and form into a ball, flatten and on a clean floured surface roll into a round of approximately 10cm

You will have to flour the chapati as you roll to avoid sticking

To cook, place the chapati into the heated frying pan, once it shows up a few bubbles turn around carefully with a spatula

Wait again for a minute or so and turn over again. When both sides of the chapati is cooked brown spots will appear

Take out of the pan and set aside on a plate. Spread a little butter onto the chapati

Repeat for the rest of the dough


Stuffed mutter paratha


Parathas are a flatbread from the Indian Subcontinent, still so very popular as they are so versatile and can be made plain or stuffed. Here I am sharing my recipe for paratha with masala peas. What is so wonderful is that it’s a meal onto itself. It’s like having your curry and roti or naan in the one hit with ultimate flavour as the paratha casing absorbs the flavour of the stuffing whilst being cooked.

Ideal for breakfast, lunch or dinner, served with a little yoghurt or chutney. In my case I served them with my carrot and courgette kadhi


My husband called it a perfect sunday lunch meal as you can eat them at your own pace whilst you chill out on your day of rest. I did not make them on a Sunday this time round so I guess we’re having parathas again on Sunday. Don’t worry I will come up with another stuffing recipe! See you soon x

For the stuffing

400g Frozen garden peas
1 small onion
2 cloves garlic
1 tbsp oil
salt to taste approximately under 1 tsp
½ tsp garam masala
1 tsp ground cumin & coriander powder
⅓ tsp turmeric powder
¼ tsp red chilli powder
Squeeze of fresh lemon juice
¼ tsp cumin seeds
¼ tsp mustard seeds

For the Paratha casing

1 cup wholewheat flour
1½ cups plain flour
1 tbsp oil
⅓ tsp salt
Boiling water
A little plain flour for dusting
Oil for shallow frying


• Boil the peas for 5 minutes and then blend along with onion and garlic to a thick paste

• Heat the oil in a small saucepan. Add the cumin and mustard seeds, wait until they sizzle and carefully mix in the pea paste. Throw in all seasoning and squeeze in lemon juice. Stir fry for a few minutes on a low to medium heat until the peas become more of an olive green. Set aside to cool


• Making the dough for the parathas ~ Measure out the flours and salt into a large mixing bowl and pour in the oil. Work through the flour so that it resembles bread crumbs and it sticks together. Slowly add some boiling water and use a spoon to bring the dough together. Once your able to touch the dough knead for 5 minutes. It should be slightly softer than play doh consistency

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of pea masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the peas inside.

• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the peas may try to escape so press back in again and roll out

• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done. Repeat for the rest of the dough and pea masala

• The pictures below will show you step by step instructions