Chapatis

Chapatis are a soft unleavened bread not unlike a tortilla.


Makes 16


Ingredients


14oz chapati flour (atta flour, see below)
1 tsp salt
1/2 tsp sugar
2 tbsp vegetable oil


Directions


Atta flour is a whole grain flour that is finer in texture than Western whole grain flour. You can substitute a mixture of 2/3 whole wheat flour and 1/3 all-purpose flour.


Mix the sifted chapati flour, salt and sugar together in a large bowl. Add the vegetable oil and mix it into the flour. Gradually add enough water (about 1 cup) to make a firm dough, then knead for 4-5 mins. Place dough in a bowl and set aside for 30 mins.


Divide the dough into 16 golfball-sized balls, flatten into rounds with your hands, dust with a little extra flour, then roll out into 5" rounds. Heat a dry, heavy-based fry pan to hot and cook each chapati like a pancake - turn once when the underside is brown-flecked, remove when other side matches.


Keep the cooked chapatis warm while you cook the others. Brush with a little melted butter before serving, if you like.