Chapatis

Chapatis

By
From
Encyclopedia of Food and Cookery
Makes
12-14

An Indian unleavened bread made from wholemeal or atta flour. Chapatis are eaten with curries and all Indian savoury dishes. Break off a piece and use it to scoop up the food.

Ingredients

Quantity Ingredient
300g fine wholemeal or atta flour
1 teaspoon salt
1 teaspoon ghee or peanut oil
250ml lukewarm water

Method

  1. Place 260 g flour in a bowl. Add salt and rub in ghee or add oil. Make a well in the centre and add water all at once. Mix with one hand to form a dough and knead for at least 10 minutes. Wrap dough in plastic wrap and chill for at least 1 hour. (It is preferable to chill the dough overnight for lighter chapatis.)
  2. Shape dough into 12–14 small balls about the size of large walnuts. Roll out each one on a board, sprinkled with remaining flour, to a 13 cm round. Heat a heavy frying pan until a drop of water spits when dropped on pan. Place chapatis in pan and press edge with a folded dish towel to encourage bubbles to form and make chapatis light. Cook for 1 minute, then turn to cook other side. Wrap each chapati in a dish towel as soon as it is cooked. Serve hot to accompany curries or vegetable dishes.
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