Chapattis Recipe
 Indian Recipes

Ingredients

155 g (5 oz)
155 g (5 oz)
1 tsp/5 g
60 g (2 oz)
185 ml/6 fl oz

plain flour
whole wheat flour
salt
butter or ghee, melted, for serving
water

Method:

1. Sift flours and salt together into a mixing bowl and tip in any bran caught in sieve. Made a well in the centre and add the water a little at a time, using your fingers to incorporate the surrounding flour to make a smooth pliable dough.

2. Knead dough on a lightly floured surface for about 5 minutes, until smooth and pliable, then, with wet hands, knead dough for 1 minute more to make it extra smooth. Wrap in plastic wrap and chill for 30minutes. Divide dough into 12 pieces and roll each out on a lightly floured surface to a 12.5cm (5 in) round.

3. Heat an ungreased griddle or heavy-based frying pan on a medium heat and cook dough rounds, 1 at a time, floury side down, for 1-2 minutes, until beginning to bubble on surface. Turn over and cook second side for 1/2-1 minute, pressing with a folded dry cloth during cooking to make them puff up.

4. Repeat with the remaining dough. Keep the cooked chapatti warm in a covered, napkin-lined basket as soon as it is ready. Serve them warm, brushed with melted butter or ghee.

Makes 12