A perfect compliment to any meal.
Serves 8 people
Method
- Pour the flour in a big enough bowl and add the oil and salt and mix them thoroughly.
- Add the water and knead until it forms a firm dough which should not stick on the bowl wall.
- Prepare a clean, dry, lightly powdered surface. Cut the dough into 8 – 10 equal pieces.
- Roll each to the diameter of about the size of a dinner plate. If properly mixed, even without a powdered rolling board, the dough should not be too soft or sticky. If it is, add some little flour until it is not. The consistency may vary, depending on the type of wheat flour used.
- Heat a frying pan until it is relatively hot. Carefully insert a chapatti and wait until the lower side just starts to dry up. Turn it over and spread about a tablespoon of oil all over the surface as the lower side dries up lightly. After a few moments, turn the chapati over and repeat the same process
- The ready chapati should feel soft and have lightly browned patches.
Ingredients
- 500 grams plain flour
- 4 tablespoon(s) oil
- 250 mL warm water
- 1 teaspoon(s) salt
