Our top 3 of 4 Chapati recipes
- 325g Fine wholemeal flour
- 1 tbs oil
- 250ml Water
- Handful Flour for dusting
- Mix flour and oil in a bowl and rub lightly. Add water gradually whilst kneading until a soft dough is formed. Cover the bowl and leave for 10 minutes.
- Divide the dough up into 12 to 14 small portions.
- Lightly flour your working surface and dust one portion at a time, roll it with a rolling pin on the work surface, using more flour as necessary to prevent it sticking
- Once you have rolled out all the disks, heat a frying pan and place the rolled chapati in the pan. Cook one side for 20 to 30 seconds, turn it over and then cook the other side.
- These can be stored on a plate and covered with a kitchen towel until you are ready to eat them, If they get too cold, you can heat up quickly in the microwave for a few seconds.
- Delicious used to mop up your curry of choice!
- Plain flour
- Boiling water
- Mix flour. a pinch of salt and a teaspoonful of sugar in a bowl. Add boiling water. Kneed well for at least 5 minutes, achieving a nice firm dough.
- If desired, fried ginger, or garlic, or black onion seeds can be added at this stage.
- Roll the dough into a sausage shape and into small balls (about 5 cms round). With a flourd rolling pin, roll each ball into as thin a disk as possible (about 15 cms).
- Dry fry each disk, gently tapping down round the edges with a paper towel whilst cooking (to help seal the edges and eventuall making a pillow of air). Turn and dry fry the other side.
- Serve fresh and warm.
you can also use this for tortillas and wraps - I have even used them for chiken pieces at barbecues!
- 1 bag plain flour
- 1 glass of water
- 1 tin of ghee
- add a cup full of flour to a bowl
- add water gradually and mix until you have made a dough - use your hands to knead it rather than a machine it seems to taste better, but it's up to you
- break into several small balls and roll out into circles about the sizeof your frying pan. If you want chappattis roll as thin as possible, for naans leave it thicker
- HINT dont have it too thick - it puffs out anyway
- heat your frying pan til its very hot - DO NOT ADD ANY OIL OR GHEE. add the pastry to it and dont worry about the excess flour it will stop it sticking
- shuffle the pan every few seconds to stop any sticking. after about 30 secs, use your fingers to turn it over. keep doing this until the bubbles are a medium brown - you'll understand when u see it - on both sides
- serve - some people lke to rub a little ghee over the top at this point but I personally think thats rank, your own personal taste
- you can add herbs to the flour if you want and can also use this pastry to make samosas, bhajjis, and spring rolls, but it needs to be very thin for these
- easier than you thought?