Chapatis
From: Family Supercooks
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Chapatis
- Prep time:
- Cook time:
- Serves:
Gundeep and Romy Gill show you how easy it is to make these classic flatbreads - a perfect accompaniment to their rich Butter chicken
Tips and suggestions
- Eat with...
- Butter chicken
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2. Divide the dough into 6 to 8 balls. Roll out each ball on a floured surface to make a thin pancake about the thickness of a 50p piece.
3. Heat a dry frying pan until hot and cook each chapati over a medium heat, turning after 30 seconds or so. Cook the second side for 1 minute until it begins to puff up, then turn over and cook the first side again, pressing down lightly with a spatula for another 30 seconds. Smear each chapati with butter and wrap it in foil to keep warm.
Method
1. Sift the flour into a medium bowl and make a well in the middle of the flour. Pour in the water and mix to make a dough. Turn out onto a floured surface and knead for 5 -8 minutes until smooth and elastic. Place back in the bowl, cover with clingfilm and leave for 10 –15 minutes.2. Divide the dough into 6 to 8 balls. Roll out each ball on a floured surface to make a thin pancake about the thickness of a 50p piece.
3. Heat a dry frying pan until hot and cook each chapati over a medium heat, turning after 30 seconds or so. Cook the second side for 1 minute until it begins to puff up, then turn over and cook the first side again, pressing down lightly with a spatula for another 30 seconds. Smear each chapati with butter and wrap it in foil to keep warm.
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Latest Comment
Superb! I was rather nervous of making chapatis but this recipe was foolproof. I rolled all my chapatis in advance, layering them between sheets of greaseproof paper. It made the final cooking a lot quicker.