Chapati is a common staple cuisine in India and Pakistan, this unleavened flat bread ‘Chapati’ as it is called in India which means ‘flattened round bread’ can be found all over India, in restaurants, in cafes, in grand hotels and street hawkers sells them too. This is a lovely bread to have with any dish and if you are as terrible as I am using my hands to eat this bread is a saviour! Not only it is useful for scooping food it taste lovely too. I sometimes have this with hummus and sometimes I even use it as a ‘taco like’ shell for a Mexican food. However you eat, I hope you enjoy it!
A frying pan, a food mixer with a dough hook, a large bowl and a rolling pin
Ingredients Serves 2:
1. 300g chapati flour or wholemeal flour
2. 100ml cold water
3. a pinch of fine salt
4. 1 tbsp. of gee or butter (for greasing the bowl and to brush the cooked chpati)
5. 4 tbsp. of plain flour for dusting the work surface and rolling the chapatis
1. Place the flour and salt in a medium bowl, make a well in the middle and slowly pour in the water while mixing to make a dough.
2. Transfer your dough in floured work surface and knead for 8-10 minutes until smooth and elastic, alternatively use a food mixer machine with a dough hook and knead for 5 minutes.
4. Now, divide the dough into 6 small balls (small enough to cover it with both of your hands) and roll out each ball on a well-floured work surface as thin as possible.
5. Heat the frying pan over a medium heat (without any oil or gee), once it is very hot cook each chapati, pressing and turning it every now and then. When it begins to puff up, turn it over to cook the other side for another 30 seconds and remove from heat. The cooking time is around 1-2 minutes on both sides or just when it starts to puff up, it should be golden brown in colour.