Thyme

Chapati

by Thyme Recipes 9 Nov 17

Chapatis are eaten throughout the Indian subcontinent and are a simple accompaniment to a curry, with no salt in the recipe the flatbread supports the strength of spicing perfectly.  The word chapat means ‘slap’ describing the traditional way the rounds are formed in the hands; but until you get very confident shaping flatbreads we recommend using a rolling pin!  If you don’t eat them all – they are great the next day with a flavoursome filling in your lunchbox.

Makes 8

Ingredients

Method

  1. Place the flour in a bowl and slowly add the water; mix together until flour adheres and you can knead it, tip onto a bench.
  2. Knead the dough for 7-8 minutes, roll into a ball and cover with a damp cloth. Leave to rest for 30 minutes.
  3. Dampen hands and knead the dough again.
  4. Put the cast-iron frying pan on a medium flame to heat. Knead dough while the pan is heating.
  5. Divide the dough into eight balls. Keep balls covered with a damp cloth.
  6. Take out one ball, roll out to a 10cm diameter and dip it in dry flour, keep the surface well-floured.
  7. When the pan is smoking hot, place the floured chapati on it. Within half a minute or so bubbles will start rising. Turn the chapati over with tongs and let the other side cook for 30 seconds.
  8. Lift the chapati with the tongs and hold it directly over the medium flame of another burner. Keep it there for a few seconds and it will puff up.
  9. Serve immediately.

 Try our prawn curry & Punjabi rice pudding recipes below: