Chapati

Such a wonderful bread, easy to prepare and ready in just a few minutes.
Once you have mastered the techniques, they will become lighter and lighter.
Covered with Ghee or clarified butter, they are the perfect accompaniment to Curries, dal and any kind of chutney.
The recipe makes for 10 portions – they take a few minutes to roll and cook on a hot griddle.

INGREDIENTS
140 Gr. Wholemeal flour
140 Gr. All Purpose flour and plus extra for dustin
1 Teaspoon Salt
2 Tablespoon Olive oil
180 Ml. Hot water
3 Tablespoon butter melted or Ghee

METHOD
In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Let the dough rest for 30 minutes or so. Divide the dough into 10 pieces and roll each one into a ball and let them rest for a few minutes.
Heat a frying pan/griddle – I use a cast iron pan, over medium heat until very hot, and grease ever so lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.

When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.
Smear each one with melted butter – I wrap them in foil and reheat them when time to serve dinner.

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