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1
Add the physillum husk into the flour.
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2
Make a well in the centre and add the butter
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3
Add some hot water into the well and let the butter melt, alternatively you can rub the butter into the flour and then add the water to make a soft dough. Try not to make it too sticky.
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4
Coat the dough with a little bit of oil/butter just to make it a bit more manageable and leave to rest for 15-30 minutes
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5
Divide the dough into four balls, the dough doesn't stretch like regular chapattis so make them quite large. Turn the grill onto max.
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6
Roll a dough ball out into a circle, there is no need for clingfilm just go gently and try to make sure everything is even, no thin bit and no fat bits
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7
Heat a frying pan so that the base is warm or use a chapatti tawa. Keep the heat on a medium setting. Cook for about 30 seconds on the first side you put down. Turn it over and cook for a minute on the second side, brown dots should start to form on the second side
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8
Place the first side that you cooked to face the heat under the grill. Watch and wait while it forms into a balloon. Turn over, cook on the other side and voila! your first gluten free chapatti. I like to add butter onto the first side.
