Chapatis are simple to make and a great accompaniment to any Indian meal. Many people don’t bother with rice, but have a couple of chapatis instead.
They’re dead easy.
Mix up some wholemeal flour with water. Mix it into a stiff dough. If it’s too sticky, add some more flour, and if it’s too dry, add some water.
Knead the dough. Fold it at least 20 times, which will give you over a million layers.
2- 4 -8 -16 – 32-64 – 128 – 256 – 512 – 1024 – 2048 – 4096 – 8192 – 16384 – 32768 -65536 – 131072 – 262144 – 524288 – 1048576
(Put a bit of oil on your hands and the flour won’t stick to them so much)
Set the dough aside in a warm place for a while. Go and have a coffee and a read of the paper.
When the meal is ready to be served, take a piece of dough about the size of a golf ball and roll it out as thinly as you can.
Heat a heavy pan. I like to use an old cast-iron one but anything you have handy will do.
Use a small amount of ghee or clarified butter and lay the rolled out chapati on the hot surface.
It will start to rise slightly.
Turn it over.
Turn it over again.
Take it off the heat, fold it and keep it warm.
Make as many chapatis as you need and enjoy your meal.
Next we’ll make some parathas. Watch this space.