Chapatis - cooking recipe

Ingredients
    225 g whole wheat flour
    1 pinch salt
    150 ml water, about
    margarine, for spreading (optional)
Preparation
    Sift the flour and salt into a large bowl and make a hollow in the centre.
    Add the water gradually, working in the flour to make a firm dough.
    Knead well for about 15 minutes, until the dough is smooth.
    Cover with a damp cloth and leave to stand for about 30 minutes.
    The dough should be quite firm and hard.
    Divide the dough into eight portions.
    Roll each into a circle, about 15 cm (6 inch) in diameter, sprinkling the rolling pin and work surface with flour to prevent sticking.
    Cook each chapati in a very hot heavy frying pan, without fat.
    When the top surface shows signs of bubbling, turn the chapati over and cook for 30-40 seconds on the other side.
    Then place the chapati under a warm grill until it puffs up.
    Spread margarine lightly on one side, fold over and serve hot.

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