Chapatis

Ingredients

  • 1 cup chapati flour

  • 1 tsp salt

  • 1 tablespoon extra virgin olive oil, plus extra for each chapati

  • Hot water

Method

Add the flour, salt and oil in a bowl.

Add a little water at a time until you get a soft dough.

Knead for 5 minutes and leave in your bowl with a covering of cling film for 15 minutes.

Once rested, take the dough and divide into 6 balls.

Take the first (and cover the rest) and roll into a smooth ball. Press lightly with your hand until you have a small disk - add a splash of oil and a sprinkle of flour.

Roll the disk back into a ball by folding up the edges into the middle. Turn over and roll into a circle using a rolling pin.

Cook each chapati as you roll them on a medium / high heat on a non stick flat frying pan.

Cook on each side for 1-2 minutes.

Finish off by turning the chapati onto the first side you cooked - if you’ve done a good job, you’ll find your chapati rises into a ball, giving you a lovely layered chapati. Don’t worry if they don’t, it takes practice!

Cover as you cook each chapati, serve warm.

Will keep in an airtight tin for 3-4 days.

 
 
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