Chapatti

  • 425g chapati flour
  • 1/2 teaspoon of salt
  • 230ml hot water
  • 1 tsp vegetable or corn oil

Put the flour and salt in a bowl.

Using the handle of a wooden spoon to avoid burnt fingers, make a well in the flour and gradually add the boiling water while stirring to incorporate the flour. Don't panic as the dough gets lumpy, you are on your way to making a successful mixture.

Gather the mixture together with your hands and knead until pliable, adding the oil as you go along. This helps speed up the process, binding the mixture and giving it a smooth texture. Allow the mixture to cool for half an hour.

Now take a palm full of dough and roll it into balls the size of a lime. Approximately ten to twelve balls can be produced from the quantity given.

Roll out each ball into a disc approximately 18cm in diameter.

Dry fry on a hot griddle (not ridged) or frying pan. Lower the heat to medium to allow the chapati to cook through.

When the colour of the bread changes, flip it over to cook the other side. At this point it will bubble and puff out.

Now take a spatula and gently, starting at the edges, press the chapati back down onto the pan to make sure the bottom cooks through. Both sides should have little brown spots.

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