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Curry Buckwheat Chapatis

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Servings 4 serves


  • 1 cup buckwheat flour
  • 1 tbsp curry powder
  • 2 tbsp extra virgin olive oil
  • cup water
  • 1 pinch salt


  • Add 1 cup buckwheat flour to a bowl & add 1 tbsp curry powder
  • Make a well in the middle and add 2 tbsp extra virgin olive oil and mix extra virgin olive oil into the mix and once thoroughly mixed in (mix will be dry and crumbly) slowly add in ⅓ cup of water and keep mixing.
  • Once the water is mixed you should be able to form a ball with the mixture using your hands. Once rolled into a ball, place in the fridge for one hour.
  • After one hour remove the mix from the fridge and add some flour to a chopping board and rolling pin and separate into 4 small balls and using a rolling pin to roll out flat and round pieces.
  • Heat a non-stick frying pan and add 1 tbsp coconut oil or extra virgin olive oil. Once heated add chapati and cook for 5 minutes or so turning each side in between. The chapatis are cooked when you start to nice air rising in the chapati. Cook until nicely browned and serve.



I use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for ¾ of a standard size mug.

Find your Ingredients

Buckwheat - you can find it with flours or in the health food aisle
Curry Powder - herbs & spices aisle and I usually buy Keen's Curry Powder.

Course Sides