Chapatis

1. 1

   Set aside 200g/7 oz of the flour and reserve for shaping the chapatis.

2. 2

   Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water.

3. 3

   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.

4. 4

   Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.

5. 5

   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.

6. 6

   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.

7. 7

   Repeat with the other seven 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.

8. 8

   Spread butter over one side, if you like.

1 serving ≈ 75 g

Nutrition values are estimates. - means data is unavailable.