Ingredients for 10/ 12 chapati
8oz chapati (atta) flour 1 tsp salt 1 tbsp oil or ghee 1/3 pint water
Method
1. Put flour, salt and oil into a bowl and 2. Make a well in the centre and add the water gradually, stirring with your fingers or with a fork until all the flour is incorporated and you have a pliable dry (not sticky) dough (you may not need all the water). 3. Knead the dough for 5 or so minutes. Cover with cling film and leave to rest for ½ an hour 4. Once ready to make the chapatis. Divide the dough into approx 10/12 and make into balls a little bigger than a golf ball. 5. Heat the tawa or griddle over a medium high heat. 6. Place the ball on a floured surface and press down into a round and roll out to about the 6-8 ins diameter They will be quite thin 7. Brush the griddle with a little oil for the first one. Cook the chapati for 30 secs or until tiny golden dots appear. Press down with a fish slice or with a cloth and the chapati will start to bubble and swell up. Turnover and do the same to the other side. (You can also puff up on a direct flame). 8. Transfer to a plate to keep warm and cook the remainder dough in the same way (you will not need to add anymore oil to the griddle). 9. The chapatis are now ready to serve. If you prefer you can brush with a little ghee or butter. Serve hot