Chapatti

Making chapattis seems like a chore but try the homemade ones and you won't regret it. You can have  these with the Tuna Curry recipe below or just about any Indian curry. I prefer to use olive oil rather than ghee/ clarified butter.

With these practice really makes perfect and don't worry if they aren't perfectly round or don't all puff up nicely. They will still taste good.

Makes 12

300g chapatti flour (or half whole-wheat and half plain flour)

2 tbsp extra virgin olive oil

200ml hot water

Put the flour into a bowl and make a well in the centre. Add the olive oil into the well followed by most of the hot water. Using your hand start to sweep all of the flour into the centre using your hand and mixing all the time. Knead to a very slightly sticky dough and add rest of the water only if needed.

Divide the dough into equal portions of 12 and roll into balls and then flatten with palm of your hand. Flour a clean work surface and roll each ball into circles of approximately 15cm.  Dust with a little more flour along the way if needed.

Heat a frying pan or tava until fairly hot and then turn it down to a medium heat. Place rolled chapatti on pan. Cook until small bubbles begin to appear on underside will be visible from top. This should take around 30 seconds, the turn. Cook this side until base has dark spots and then turn again. Let it cook for around 15 seconds before using a clean tablecloth to press gently to puff up the chapatti. Once puffed transfer to onto a plate lined with a kitchen towel.

Continue to cook the rest of the chapattis. You can cover the plate with foil to keep them warm.