500g Chapatti flour
4 tablespoons of sunflower oil
Boiling water
Some flour in a plate or bowl
1. Place the flour into a mixing bowl and put a frying pan on a medium heat
2. Make a well in the middle
3. Add the oil
4. Add some boiling water starting in the middle and enough to cover the top of the flour, not too much water though
5. Using a spoon, start to mix add the ingredients together when the water has all been mixed in use your hands to bind it into a smooth dough. The consistency needs to be the same as bread. If the dough is too hard, add a little water to soften but not too much as it can become too sticky
6. Kneed the dough well until it becomes smooth
7. Split the dough into balls about the size of a golf ball
8. Flatten a ball and then cover both sides into the flour and then roll into a small circular shape
9. Then take the small chapatti and cover lightly with a little more flour
10. Continue to roll into a larger circle about 15 cms in diameter, the chapatti is not to be too thick or thin, too thin will make it crispy and hard but too thick will not cook all the way through
11. In a frying pan cook the chapatti on one side for about 5-7 secs and then turn over
12. Continue to cook until it browns and then fill over on to the original side again and it should start to puff. If the chapatti browns too quikly then turn down the heat slightly or vice versa
13. When it starts to puff, with 2 sheets of kitchen towel lightly scrunched up, pat the chapatti over the top, this is a quick process
14. Take out the pan and you can either stack them all and serve later or serve them straight away.
If you are going to serve them later, place some kitchen towels over the top and place them in a cake tin or with a bowl over them
4 tablespoons of sunflower oil
Boiling water
Some flour in a plate or bowl
1. Place the flour into a mixing bowl and put a frying pan on a medium heat
2. Make a well in the middle
3. Add the oil
4. Add some boiling water starting in the middle and enough to cover the top of the flour, not too much water though
5. Using a spoon, start to mix add the ingredients together when the water has all been mixed in use your hands to bind it into a smooth dough. The consistency needs to be the same as bread. If the dough is too hard, add a little water to soften but not too much as it can become too sticky
6. Kneed the dough well until it becomes smooth
7. Split the dough into balls about the size of a golf ball
8. Flatten a ball and then cover both sides into the flour and then roll into a small circular shape
9. Then take the small chapatti and cover lightly with a little more flour
10. Continue to roll into a larger circle about 15 cms in diameter, the chapatti is not to be too thick or thin, too thin will make it crispy and hard but too thick will not cook all the way through
11. In a frying pan cook the chapatti on one side for about 5-7 secs and then turn over
12. Continue to cook until it browns and then fill over on to the original side again and it should start to puff. If the chapatti browns too quikly then turn down the heat slightly or vice versa
13. When it starts to puff, with 2 sheets of kitchen towel lightly scrunched up, pat the chapatti over the top, this is a quick process
14. Take out the pan and you can either stack them all and serve later or serve them straight away.
If you are going to serve them later, place some kitchen towels over the top and place them in a cake tin or with a bowl over them
It takes a bit of practice!!
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