Chapati
From babe_kl 18 years ago
- 15 minutes to make
- Serves 4
Atta is a form of wheat flour commonly used in South Asian cooking. It is a whole wheat flour made from hard wheat. Hard wheats have a high protein content, so doughs made out of atta flour are strong and can be rolled out very thin. Read more Breads made from atta flour include chapati, roti and puri. http://en.wikipedia.org/wiki/Atta_flour Serve with the Lamb and Pea Keema Curry See less
Ingredients
- 300g atta flour (use wholemeal flour if you can't find this) shopping list
- 1 tbsp softened ghee or butter shopping list
- 1 tsp salt shopping list
- water to mix (approximately 275ml) shopping list
How to make it
- Mix together the flour, ghee and salt. Add enough water to work into a soft and smooth, but not sticky dough. Cover with damp cloth and set aside for 30 mins.
- Divide dough into 8-10 balls. Coat lightly with flour and flatten with rolling pin forming a thin circle. Remember to lightly floured surface before rolling out.
- Heat girddle or a heavy non-stick pan over medium flame. Slap chapati in between palms to get rid of loose flour and place on pan. Flip chapati over, press down around the edges with a folded paper towel. This will encourage it to bubble up. Cook no more than 20 seconds on each side to prevent drying it out.
- Place chapatis on a cloth-lined plate, stacking them as you go along and cover with cloth to keep warm and prevent them from drying out.
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