Chapatis
Learn how to make one of India's most iconic breads with Asma Khan's simple recipe. They're best served up straight away with a selection of dishes, but you can cook them over a low heat and keep warm in a clean tea towel if preparing in advance.
This recipe is taken from Ammu: Indian Home-Cooking To Nourish Your Soul (£26, Ebury). Photography by Laura Edwards.
Ingredients
- 225g of atta flour, (chapati flour), or wholemeal flour
- 1/4 tsp salt
- 150ml of water, chilled
Method
Put the flour and salt in a bowl and gradually add the water, kneading as you go, to make a soft but pliable dough. This may take 5–7 minutes
- 225g of atta flour, (chapati flour) or wholemeal flour
- 1/4 tsp salt
- 150ml of water, cold
Transfer the dough to a lightly floured surface and knead using strong downward pressure for about 5 minutes. Cover the dough and set aside for 30 minutes
Divide the dough into six equal pieces and shape each piece into a ball. Flatten to a disc and roll out on a lightly floured surface until each piece is 15cm in diameter
Heat a tawa or frying pan over a medium–high heat and cook one chapati at a time, pressing down on the edges with scrunched-up kitchen paper or a clean kitchen cloth. The bread should puff up and be flecked with brown, which is the sign it is ready to eat
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Chapatis
