Chapati Recipe (version 2) Review

Hi, Ray here again.

This weekend I’m making dal (that I’ve already made and reviewed before) so that I can try out one of the chapati recipes. Is it chapati or chapatti? I don’t know.

Anyway, I looked at the second chapati recipe and decided to try it. With only 3 ingredients, one of which is water, this must be the simplest Curry Focus recipe.

I bought some chapati flour whilst out doing the Saturday shopping and I made the dal on Saturday afternoon so all I would have to do with the dal on Sunday would be to heat it up.

I made the dough on Sunday afternoon. Getting the dough to be smooth and firm needed a tad more water than the recipe said but all dough making seems to be like that. If the dough is too soft, or wet, then you add a little more water but if the dough is too hard, or dry, then you add a little more water.

I split the dough into 8 balls once the dinner guests had arrived and made the chapati rounds, stacking them on a plate with a sheet of kitchen roll between each round.

And then I started to heat the oven as well as the frying pan. And here was the trickiest part of the cooking. When do you know that the frying pan is hot enough? I never seem to get this right so the first item to be cooked is often a bit of an experiment. But hey, this is a chapati, not a delicate souffle. The first chapati took about 3 times longer to cook than the recipe said but all of the rest worked just fine. Pretty soon I had a stack of cooked chapati on a baking sheet in the oven.

I served up the dal and everybody got a couple of Chapati to have with the dal.

And the chapati were great. They were well cooked (no stodgy dough in the middle) and scooped up the dal a treat. What more can be said? They tasted good and did their job. The chapati received a taste score of 8.5 out of 10 with a spice/heat level of “None”.

This must be the easiest recipe on the Curry Focus website and I’m really surprised that I haven’t made chapati before now. Why not try out the recipe yourself?

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