Chapatti

Chapatti

By
From
Ben's BBQ Bible
Makes
8-10
Photographer
Billy Law

A chapatti is a very simple, firm flour dough that’s rolled flat and then cooked on a barbecue hotplate. I like to use my tortilla press when I’m making chapattis — not only is it easy, you also get a great random shape. All you have to do is place a nice portion of dough in the centre of the press and pull down on the handle. Chapattis are best served hot, and they go particularly well with satay skewers or tandoori dishes.

Hands are used more frequently than knives and forks in India, and the chapatti is handy to scoop up all those lovely juices. The addition of a few whole spices like fennel or cumin can make a subtle but great addition to the basic recipe.

Ingredients

Quantity Ingredient
1 teaspoon salt
250g wholemeal atta flour
50ml sunflower oil

Method

  1. Combine the salt and flour, and add enough water to form a semi-hard dough. Wrap in plastic wrap and rest for 20 minutes.
  2. Divide the dough into 8–10 balls, then either press in a tortilla press or roll out on a clean surface using a rolling pin. You shouldn’t need extra flour if the dough is firm enough.
  3. Prepare your barbecue for cooking on a medium heat. Oil the hotplate and cook the chapattis for just a few minutes, turning them often.
  4. Serve hot.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
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