Chapatis

1. 1

   Sift the flour and salt into a large bowl and make a hollow in the centre.

2. 2

   Add the water gradually, working in the flour to make a firm dough.

3. 3

   Knead well for about 15 minutes, until the dough is smooth.

4. 4

   Cover with a damp cloth and leave to stand for about 30 minutes.

5. 5

   The dough should be quite firm and hard.

6. 6

   Divide the dough into eight portions.

7. 7

   Roll each into a circle, about 15 cm (6 inch) in diameter, sprinkling the rolling pin and work surface with flour to prevent sticking.

8. 8

   Cook each chapati in a very hot heavy frying pan, without fat.

9. 9

   When the top surface shows signs of bubbling, turn the chapati over and cook for 30-40 seconds on the other side.

10. 10

    Then place the chapati under a warm grill until it puffs up.

11. 11

    Spread margarine lightly on one side, fold over and serve hot.

* Per serving · 4 servings · Values may vary.

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