Chapattis

Chapattis

By
From
Spice Kitchen
Makes
4-6
Photographer
Jana Liebenstein

This favourite home-style flat bread is made from unleavened atta flour, a finely ground wholemeal flour made from durum wheat. Traditionally, chapattis are served fresh from the kitchen one at a time and are usually pounced upon as soon as they hit the table. If you can’t eat them all straight away, you can freeze them, then thaw as needed and reheat in the microwave.

Ingredients

Quantity Ingredient
150g atta flour
Ghee, to serve (optional)

Method

  1. Put the flour in a large bowl and make a well in the centre. Gradually pour in 125 ml water while working in the flour, adding a little more water if necessary to form a soft dough. Turn out onto a lightly floured work surface and knead for 15 minutes, or until the dough is pliable and not sticky. Place the dough in a clean bowl, cover with a damp cloth and rest for 30 minutes.
  2. Divide the dough into 4–6 balls, each about the size of a golf ball. On a lightly floured work surface, roll out each piece of dough until it is thin like a tortilla, and about 18 cm in diameter.
  3. Heat a heavy-based frying pan over a medium heat. Dry-cook each chapatti for about 1 minute, then turn over and cook the other side for a further 40 seconds, carefully pressing down around the edges of the chapatti with a clean tea towel until it puffs up in the centre.
  4. Spread with a little ghee, if desired, and serve immediately.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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