Chapattis (Veg)
Chapattis can be reheated but they're best cooked fresh. You could also spread your favourite pickle or chutney over them and roll them into tortilla shapes.
Ingredients
450g/1 lb wholemeal plain flour
250ml/9 fl oz cold water
butter for spreading, optional
Preparation method
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Set aside 200g/7 oz of the flour and reserve for shaping the chapattis.
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Place the remaining flour in a deep bowl. Fill another bowl with the cold water.
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Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.
Technique: Kneading bread -
Sprinkle a little of the reserved flour onto a flat surface or board.
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Divide the dough into eight and shape each piece into a ball.
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Flatten the balls slightly, then place one onto the floured board.
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Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.
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Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
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Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
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Repeat with the other 7 balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
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Spread butter over one side, if you like.
