Chappatti

Ingredients:

• 6 oz strong wholemeal flour
• 2 oz strong white flour
• a of pinch of salt
• 2 tsp of oil
• 1/4 pint of water (approx)

Put the flour and salt in a bowl, add the oil then the water a bit at a time and bring the dough together with your hands until it is soft and pliable. Knead the dough for a couple of minutes and then let it rest for 15 to 30 minutes under a damp cloth.

Divide the rested dough into 8 parts and roll the portions out to 5 or 6 inch diameter.

The traditional thing to cook these on is a tava, a cast iron circular plate. I have an old cast iron frying pan which I use. I reseasoned it and it does a good job. Heat the tava, or pan to a medium/hot temperature. Cook the chappattis 30 seconds on each side. If they stick then the pan is not hot enough. You should get light brown marks if the pan is the right temperature.

As they are cooked place them on a plate and lightly spread some butter on the top surface. Build up the stack in this way and server straight away.

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