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Chapatis (Indian flatbread)

Ingredients

Just ..

2 cups whole-wheat flour
Water
Salt to taste
2 tbspn vegetable oil

Method

Sift the flour into a bowl and make a well in the middle, add salt to taste. Add the water a little at a time. Add the oil, and the water - add it as you go along and only as needed. Instead of water, you can also use yoghurt or a little at a time.

Then knead to form a smooth, medium-soft dough. The secret to a decent chapatti is in the kneading. The dough must be smooth and just the right softness - medium. Knead too long and it can be heavy, too little and it's heavy too. You can add water or milk as required.

Like Naan bread, cover and set it aside for 10-15 minutes to rest.

Divide the dough into equal portions, small balls. Roll between your palms, applying a gentle pressure, till the balls are smooth and without cracks.

Flatten the dough on a floured surface and roll to a flat, even 18-20cm round. The chapatti round must not be too thin or it will not puff when roasted.

Heat a pan on a medium flame and lay in the Chapati to cook the first side.

The Chapati is ready for turning over when bumps begin to rise on the surface. Use a wooden spatula to turn it over.

While it's still the pan, use a clean tea towel folded to protect your fingers and gently press the Chapati down around the edges. This encourages the chapati to puff out.

When it's puffed (or if didn't too much, before it's burning) remove from the pan and either serve immediately or keep warm until serving. If you allow it to cool then it will drop back to flat.

Using milk instead of the water can help make a softer Chapati