Indian bread

Indian bread

Chapatti

By
From
Cooking from memory
Makes
20
Photographer
Mark Roper

Indians eat chapatti early in the morning. Children eat them crushed with sugar and milk as a cereal. They can also be served with the main meal.

Ingredients

Quantity Ingredient
500g plain flour
1 teaspoon salt
plain flour, for dusting
vegetable oil
water

Method

  1. Sieve the flour and salt into a bowl. Make a well in the centre and pour a little water into the well. Mix until dough binds. Dust a bench top with flour and knead the dough. Set it aside to rest for 15 minutes and then knead again. Form the dough into small balls about the size of a golf ball. Smear the dough with oil. Additional flour may be required if the dough is still sticky. Roll them until they are the right consistency. Flatten the dough balls into rounds about 1 cm thick.
  2. Fry the rounds on a tava (an Indian hotplate) or non-stick frying pan until cooked, turning them until they puff up. Serve hot or cold.
Tags:
Jewish
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