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 Rolling out chapattis

Image via Wikipedia

Note: Chapatti flour can be bought in Asian markets. If chapatti flour is unavailable, wholewheat/wholemeal flour will work.

Ingredients

• 2 c chapatti or wholemeal flour plus more for dusting
• 1/2 tsp salt
• 3/4 c slightly warm water

Method

*Put the flour and salt into a large bowl. Make a well in the centre and mix in the water gradually. Stir to remove all lumps.

*Turn out onto a floured board. Knead to a smooth dough, adding water or flour by the spoonful as needed. Keep kneading for 10 minutes. This can also be done in a stand mixer with a dough hook.

*Cover with plastic film and set aside for an hour or two. Overnight (in the fridge) is even better.

*Heat a heavy iron frying pan or flat tava/comal over high heat. Don’t grease it. Cut the Chapatti dough into 10 pieces. Roll each piece out into a thin circle on a floured board. Brush off any extra flour. When the pan starts to smoke, turn the heat down slightly and place the first Chapatti in. When the dough begins to bubble, turn it over. Press down on the Chapatti with a clean tea towel or a flat spatula. Turn again and cook for a few more seconds. Remove the flatbread from the pan. Keep the Homemade Chapattis warm, covered with foil or another clean towel until all are cooked. Chapattis can be frozen, well-wrapped.  Reheat them, covered, in a low oven.

Serve Bollywood Chapattis with any curry, Bombay Potatoes or as a snack with Raita (Cucumber Yoghurt Salad) and Tomato Chutney.

 Prepared Bollywood Chapattis (Wikipedia)

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