Chapatis

Method

In a mixing bowl, combine the ingredients:

Knead for a few minutes.

If you have the time, wrap it in cling film and put in fridge, the flour absorbs more water and dough becomes softer.

If you are eating straight away…
Turn a clean & dry frying pan onto your highest or second highest heat.

Chop the dough into 6 equal pieces.

Roll into balls in your hands, and then use a rolling pin and a tiny bit of flour to roll each ball until it’s about as big as your hand, or 2mm thick.

When you have rolled one, the pan should be really hot. Pat any excess flour off the chapati with your hand and then drop it into the pan

If the pan is hot enough, air bubbles will start to form. Let them grow a little bigger then flip the chapati over. It should puff up like a little pillow.

Repeat with the rest of the chapatis. Butter before serving with Dahl, or a Keema. 🎀♥️

Ingredients

1 and 1/2 cups plain flour
1/2 cup water
Pinch salt
Glug of olive oil