Prep: 8 mins - Cook: 15 mins - Makes: 8
200g Chapatti or whole wheat flour. Plus extra flour for dusting and rolling the chapatti dough
200ml Cold water
25g Butter (optional)
• In a mixing bowl place the flour and add half of the water. Using your fingers knead into a dough; add more water when needed until it becomes flexible enough to roll. Knead to form a smooth, medium-soft dough.
• Cover and leave to rest at room temperature for 5-10 minutes.
• Divide the dough into 8 equal parts. Roll between your palms, until the balls are smooth and without cracks. Apply gentle pressure to flatten. To stop the dough from sticking, lightly coat each ball with dry flour.
• Roll into a circle. If it starts to stick, gently lift the chapatti up and dust both sides with more dry flour. Keep rolling until the disc is 7 to 8 inches in diameter.
• Heat a flat bottomed pan to a medium to hot heat. Flip the chapatti from one hand to the other to dust off the excess flour.
• Place it on the hot pan. Let it cook for around 10-15 seconds or until the colour changes to a darker brown. Use a fish slice (or your fingers - Indian style!) to flip over the chapatti. Cook until small brown bubbles begin to form in the chapatti for about one minute.
• Turn the chapatti over and finish cooking for another minute. Use a folded clean tea towel or kitchen towel to gently press the chapatti around its edges. This will make it balloon out.
• Once it balloons remove the chapatti and brush with butter. Store in a clean tea towel and continue cooking the rest. Cooked chapattis can be stacked and wrapped in a clean tea towel.