Chapatis
Servings: 10 chapatis
Calories: 102kcal
Ingredients
- 150 g white bread flour
- 100 g wholegrain bread flour
- 25 g margarine
- 150 ml warm water
Instructions
- Stir together flours to mix evenly, add margarine and warm water then knead to form a smooth, elastic dough.
- Cover the dough and rest it for 10 minutes – or set aside until you’re ready to cook them later in the day.
- Divide your dough to 10 equal pieces and roll in to balls. On a lightly floured surface roll each ball out to a 16cm disc. Thickness is crucial for making perfect chapattis. Sticking to this number and diameter will ensure the right thickness.
- Cook in a well heated, hot, dry frying pan (steel - not teflon!) for 2-3 minutes. Flipping over once half way through to cook both sides. Once cooked, promptly stack them in a tea towel to keep warm and soft until ready to serve.
Notes
Serve hot and fresh, they don't store well.
The white and wholegrain flour can be 100% substituted with chapati flour. Use what you have available, they're delicious either way.