Chipattis and Tortillas
Over a year ago
2,267 views
Ingredients
- 2 handfuls flour (brown or white)
- pinch salt
- warm water
- veg oil for rolling
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
I saw this on a YouTube vid and I'll try to find the link another time, it was so simple I can't stop making them.
Method
-
1
Combine flour and salt in a bowl, add a little warm water to form a loose dough. Put a little oil on your hands to shape little balls - roughly the size of ping pong balls.
Roll these into circular shapes with your hand then lightly dust with flour and roll out with a rolling pin (or a wine bottle!)
Meanwhile, heat a non-stick pan to medium-hot (you'll get the right temperature after a little practice). You don't need any oil, it won't stick. The chipatti/tortilla will start to change colour, darkening slightly on top. At this point check the underside to make sure it's not burning. It should take a minute on each side to get the right colouration.
Similar Recipes
View all similar
Comments (0)