Chapati
Thin, soft wholemeal flatbreads made from just flour, water and salt, cooked quickly on a hot pan until puffed and lightly speckled.
Method
- 1
Mix the flour and salt in a bowl and stir in the oil.
- 2
Add the water a little at a time, mixing with your hand, until the flour comes together into a soft dough.
- 3
Knead until smooth and soft, so a fingertip pressed into it leaves a dent that springs back slowly.
- 4
Cover the dough and leave it to rest.
- 5
Divide into 10 equal pieces, roll each into a ball and flatten slightly.
- 6
Heat the tawa or frying pan over medium-high heat.
- 7
Dip a ball in flour and roll it into a thin round about 16 cm across, turning it often so it stays even.
- 8
Lay it in the dry pan and cook until small bubbles appear and the underside looks dry.
- 9
Turn it over and cook until the second side has light brown spots.
- 10
Turn it once more and press the edges gently with a folded cloth so it puffs up.
- 11
Stack the chapatis in a cloth-lined container, brushing each with a little oil, and keep covered until serving.
Notes
- Keeping the dough soft and resting it well makes the chapatis easy to roll thin and helps them puff.
- Brush with ghee instead of oil if you do not need them to be vegan.
Equipment
Mixing bowl, Rolling pin, Tawa or heavy frying pan, Folded clean cloth, Lidded container or tea towel