Chapati

Method

1. Put 280 g atta and ½ tsp salt in a mixing bowl. Add 180 ml (about ¾ cup) warm water little by little, mixing with your fingers, until a rough dough forms.
2. Knead 3–4 minutes, until soft, smooth and slightly tacky; it should spring back slowly when poked. Rub a few drops of the oil over it, cover and rest 15 minutes (or up to a day in the fridge).
3. Divide into balls the size of a golf ball (about 2 per adult). Flatten each one and dip both sides in dry atta.
4. Roll from the centre outwards, giving it a quarter turn after each roll, into an even 15–18 cm circle about 2 mm thick. Dust with more atta if it sticks.
5. Heat the tawa on medium-high heat for 2–3 minutes, until a flick of water sizzles straight away. Lay the chapati on it and cook 20–30 seconds, until small bubbles appear. Flip.
6. Cook 30–40 seconds, until brown spots appear underneath. Flip again and press the edges gently with a folded clean cloth so it puffs up. Or lift it with tongs onto a gas flame on medium for 5 seconds, until it balloons.
7. Brush lightly with 2½ tsp oil and stack in a cloth-lined lidded container so they stay soft.

Tips

• Make extra for the next morning's egg rolls. Cooked chapatis keep 2 days in the fridge or a month in the freezer.

Keeping and freezing

• Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
• Freezer: freezes well for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

• Contains: gluten (wheat, oats).