Chapati (version 2) Recipe

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Chapati (version 2) Recipe - Makes 8

Taste Rating = 8.5 Heat Rating = None

Ingredients

2 cups (225g or 8 oz) chapati flour (substitute wholemeal flour if you cannot get chapati flour)
1/2 teaspoon (2.5ml) salt
3/4 cup (180ml or 6 fl oz) water

Method

Put the flour and salt into a large bowl and mix well
Make a hole in the middle of the flour and add the water a little at a time, mixing with your fingers as you add the water
Once the dough is firm but supple, knead the dough for 10 minutes and then cover with kitchen film and set aside to rest for 30 minutes
Divide the dough into 8 equal pieces (one easy way to do this is to roll the dough into a log shape, then cut the log into 2 pieces, then cut each of the 2 pieces into 2 pieces to give you 4 pieces and then, finally, to cut each of the 4 pieces into 2 pieces to give 8 pieces)
Sprinkle flour onto a work surface
Roll each piece of dough into a ball and then use a rolling pin to roll each piece into 13cm (5 inch) rounds
Heat a large frying pan over a high heat and preheat the oven to keep the cooked chapatis warm
Reduce the heat to medium once the frying pan is hot
Add a round of chapati dough to the frying pan
When the chapati starts to bubble, turn it over in the frying pan, press down on the chapati with a flat spatula or wooden spoon for 30 seconds, turn the chapati over again, leave for 20 seconds and then remove the cooked chapati from the frying pan and put into the over to keep warm
Repeat above cooking steps for each round of chapati dough
Serve hot

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Recipe submitted by G Miles on 29 March 2012

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