CHAPATI
These are so easy to make & can be turned out in a few minutes. I love them brushed with ghee & served with almost anything. The lovely coffee-coloured dough will keep a day or so in the fridge covered (so you can make a few over a couple of days). I use a dosa or a crepe pan, but any heavy-based flat frying pan will do.
Makes 10
250 g (heaped 2 cups) fine wholegrain flour, plus extra for dusting
½ teaspoon salt
2 tablespoons milk
2 teaspoons vegetable oil
about 150 ml (2/3 cup) tepid water
a few tablespoons melted ghee
Mix the flour, salt, milk & oil together in a bowl, add the water & mix to a soft dough, adding a little more water or flour if necessary.
Knead for a few minutes to a smooth spongy texture. Put the dough in the bowl, cover with a tea towel & keep in the fridge for when you will use it (or up to 48 hours).
Divide the dough into 10 balls. Scatter your work surface with a little flour. Roll out one ball to a round of about 15 cm. Heat an ungreased non-stick dosa or crepê pan. Add the chapati (or 2 if they fit), flattening out any folds which might have formed. Using tongs, check the underside & when a few deep golden spots appear, & they puff a bit, flip the chapati over & cook the underside. Wrap in a tea towel to keep warm while you roll and cook the rest. If you like you can brush the ready tops with ghee before wrapping in foil.
photo by Manos Chatzikonstantis
