Chapatis
Posted: 26 Mar 2012, 03:23
Flour, plain or wholemeal. Milk.
As much flour as you want (1 cup = 4-6 chapatis).
Add a little milk at a time and mix with your hands until the flour is gone and you're left with a slightly sticky dough. Knead it until it's elastic and smooth. Cut it into 4 equal pieces and roll it out thinly. Put a pan on to medium heat, no oil. When hot put the chapati in the pan for 30-45 second each side, it should start slightly bubbling up. When both sides have had the treatment remove the pan and cook the chapati directly on the low gas flame on each side, then set aside and cook the other.
Use it to dip in your curry sauce. Lovely.
As much flour as you want (1 cup = 4-6 chapatis).
Add a little milk at a time and mix with your hands until the flour is gone and you're left with a slightly sticky dough. Knead it until it's elastic and smooth. Cut it into 4 equal pieces and roll it out thinly. Put a pan on to medium heat, no oil. When hot put the chapati in the pan for 30-45 second each side, it should start slightly bubbling up. When both sides have had the treatment remove the pan and cook the chapati directly on the low gas flame on each side, then set aside and cook the other.
Use it to dip in your curry sauce. Lovely.