Chickpea flour is a healthy gluten-free alternative to wheat flour.
Combine cornmeal, gram flour, salt, starch, turmeric, oil, and water in a bowl and work them into a smooth dough.
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Divide the dough into eight pieces and wrap them in cling film.
Roll out each ball in between two sheets of baking paper with a rolling pin, forming a 13 cm (5 inches) round flatbread.
In a non-stick skillet, heat a teaspoon of oil, and cook the chapati for 2 minutes on each side until nicely browned.
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