Serves: 9 (depending how small you cut the dough balls) | Difficulty: Easy
Prep Time: 10-25 mins | Cook Time: 4-5 mins each |Total Time: upto 60+ minutes.
- 500 g White flour.
- Oil or spray oil
- Pinch of Salt
- Weigh out your flour.
- Add a pinch of salt.
- Start adding water and combining. I combine by hand simply because I have broken several motors on whisks with dough hooks before with my mighty dough! Add enough water until all the flour is within the dough. If you feel the mixture is too dry add more water, but only small amounts at a time.
- Move dough onto a floured surface and knead it for a good ten minutes. You want it to be nice and glossy looking and elasticy. If it’s too wet add more flours, if it’s too dry add more water.
- When kneaded roll into a fat sausage shape and cut into pieces. I cut mine into 9 this time.
- Roll a piece into a ball then on a floured side roll out flat into a circle flipping now and then until you have a thin circle of dough. You want it thin so that it cooks quickly and evenly.
- Set to one side on a plate, sprinkle each one with a little flour to stop them sticking to each other when you stack them up.
- When you have rolled them all out, heat up your frying pan and add oil (not tonnes) or the spray oil. Roll one of your Chapati’s again and put into the pan.
- Spray the side of the chapati that isn’t cooking with oil (or brush it.) It will bubble up and look funny. But that’s good. Flip it over and repeat the process until they are all done.
This is a nice easy recipe, you can add seeds to the dough or you can change the flour for wholemeal etc. It’s a very adaptable recipe. I’m not sure if it’s an authentic one, but it’s definitely a good one. In the time it has taken me to write this I have cooked a full batch of them. enjoy and let me know what you think!