Chapati.
The chapati can be made from a mixture of white and wholemeal, or from barley, millet, maize or chick pea flour.
Ingredients.
225g / 8oz of wholewheat flour.
1 teaspoon of salt.
200ml / 1/3 of a pint of water.
Method.
1. Place the flour and salt in a bowl.
2. Make a well in the centre and gradually stir in the water.
3. Work to a soft, supple dough, knead for 10 minutes, then cover and leave in a cool place for 30 minutes.
4. Knead again very thoroughly, then divide into 12 pieces.
5. Roll out each piece on a floured surface into a thin round pancake.
6. Lightly grease a griddle or large heavy based frying pan with a little ghee or oil and place over a moderate heat.
7. Add a chapati and cook until blisters appear, press down with a fish slice or spatula, then turn and cook the other side until lightly coloured.
8. Remove from the pan and keep warm while cooking the rest.
Brush a little butter on one side fold into quarters and serve warm.
Makes 12.
