Preparation: 10-30 minutes
Servings: 1-3

 

Ingredients

225g chappati flour (ata)
175 ml water

Not: They are a little dry and make a wholesome accompaniment to a curry, as an alternative to rice.

Traditionally they are cooked on tava, which is a cast iron plate with a long handle. In a more modern kitchen we can compromise with a heavy frying pan or griddle.

Method

Add the flour to a mixing bowl and add a little of the water at a time blending in with the fingers.

Gently work all the flour and water into a soft dough.

Knead the dough for a couple of minutes, slightly moisten the surface and leave to rest for about 20 minutes.

Divide the dough into about 10 small pieses and roll into small balls.

Dust with extra flour and roll out into small circular shapes, dusting both sides with flour to prevent sticking. They will probably end up about 15 - 20cm in diameter.

Heat the metal pan until it is quite hot and then place a chappati onto the surface. it should cook for about 20 - 30 seconds.

If the chappati sticks the pan isn't hot enough. If the chappati burns then it is too hot!

Turn the chappati over and repeat the treatment on the second side.

When the second side is cooked, remove it from the metal surface and place directly over a flame. Move the chappati about in the flame and it will puff up within a few seconds.

Place the chappati on a serviette on a warm serving dish and then repeatedly cook the remaining chappatis.

Place them to form a pile on the napkin and serve warm.

Chappatis can be refrigerated in aluminium foil.

Chappatis can also be frozen and reheated.