14 Sep 2010

Chapatis

These are so easy to make and go really well with any curry.



You will need: 

1 cup of flour (traditionally wholemeal but white also works very well)
Water
A pinch of salt
A few drops of oil

  • Start by putting the flour in to a bowl and add the salt and oil.

  • Add some water and mix in with the flour and start to create a dough. If it seems too wet add some flour or if it is too dry add some more water.


  • Knead the dough for about 5 minutes then leave in the bowl for 15-30 minutes. You can rub a little oil over the surface to prevent drying out/skin if you leave it for a while.  


    • Heat a frying pan on a high heat.  
    • Divide the dough in to two, then divide these halves in to two again so you have four balls.


    • Push a ball down to flatten and then roll out in to the best circle you can. You need it fairly thin. 


    • When the pan is very hot, add a rolled out chapati and leave for 30 seconds or until you can see little bubbles form on the surface.




    • Flip it over and with a spatula, fish slice or potato masher push down all over the chapati. It might start to bubble up but keep pushing so it cooks evenly.

                                   

    • Flip it over and repeat the pushing down process.

      When the chapati is starts to brown on both sides and looks cooked all the way through, remove from the pan and put on a plate ready to serve straight away.



      For some variation try adding some seeds to the dough. Seeds that work well include poppy, mustard, fennel and sesame.


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