Chapatis

Chapatis

By
From
My Feast
Makes
12
Photographer
Chris Chen

Ingredients

Quantity Ingredient
350g atta flour
2 tablespoons ghee, plus 2 tablespoons extra for greasing
150ml water

Method

  1. Place the flour in a bowl. Add the water, a little at a time, mixing it all the time using your hand. Do not add too much water or it will be impossible to roll out.
  2. Add the ghee and mix in — this will prevent the dough sticking to your hands during kneading. Knead until a nice dough (not too hard, not too soft) forms.
  3. Divide the dough into balls, about 5 cm in diameter. Dust each ball with flour and shape into a 10 cm round. Dust again and then roll to about a 15 cm round.
  4. Heat a tawa or large heavy-based frying pan over medium heat and lightly grease. Add the chapati, then turn after about 10 seconds. Turn again to cook the other side for 15–20 seconds. The chapati must not be turned more than three times, or the they will become like biscuits.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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