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How to make chapatis
Ingredients:
1 cup chapatti flour
Cold water- Mix the chapatti flour with enough water to make a soft dough ball.
- Kneed for two to five minutes.
- Cover the dough with a small damp towel/kitchen roll.
- Leave in the fridge for half an hour.
- Kneed the dough again for two to five minutes.
- Divide dough into four to six small balls.
- Roll each ball into very thin saucer-sized chapattis on a ‘floured’ board.
- Heat a flat skillet or frying pan (med. heat).
- Place one chapatti on the skillet for approx. 30 secs.
- Turn over with a fish slice and heat until it begins to rise a little.
- Turn the chapatti over again and remove once it has risen slightly.
- Repeat this process with the rest of the chapattis.
- Serve with a drizzle of ghee or Udo’s oil.
(opt: Vata churna can be added to the dough mix at the start of the process)