CHAPATI

These chappis are ridiculously easy to make, but so tasty.

INGREDIENTS  Makes 6

125g Wholemeal flour sieved
Approx. 80ml water

METHOD

Put the flour in a bowl. Slowly add the  water, just enough to gather the dough together and make a ball.
Knead the dough well for 10 minutes.

Make a smooth ball and put it in a bowl. Cover with a damp cloth and set aside for 30 minutes. It will turn quite soft.

Set a large frying pan over a medium heat. When it get hot turn the heat down;

Divide into 6 balls. Keep covered while you work with them. Press down on the ball to make a patty. Roll out the patty till it is about 14cm. Pick up the Chapati and pat it to shake off any extra flour.

Place in the hot pan and allow it to cook for 1 minute, then turn it over an cook for about 30 seconds on the second side. Take the pan off the stove and place the Chapati directly on to a low flame. It should take seconds to puff up. Turn the Chapati over and let the second side sit on the flame. Wrap the chapati in a tea towel to keep warm.

Make all the Chapatis this way.

Original Recipe Madhur Jaffrey