Chapatti (Roti)

Chapatti is a traditional unleavened Indian flat bread made of wheat flour that is a common staple in the Indian subcontinent and is often referred to as roti. They contain no yeast or additives and are a perfect accompaniment to any Indian meal. Chapatti taste best when cooked and eaten straight away.

Makes 12 chapattis

Ingredients

• 2 cups Chapatti flour (wheat flour)
• 1-2 tbsp Oil
• Hot water

Instructions

Place the chapatti flour in a large bowl.

Make a little well with your fingers in the middle and add in the oil and mix in thoroughly.

Pour in the hot water a little at a time to make a semi soft pliable dough.

Put a little oil on your hand and knead the dough for a few minutes until it is smooth and elastic.

Divide the dough into 12 equal sized balls.

Take one dough ball at a time, flatten it a little and roll the ball into flour.

Using a rolling pin roll out a circle of about 15-18cm in diameter.

If dough sticks while rolling out dust it again with more flour and continue.

Cook chapatti on a hot griddle pan or frying pan on medium heat.

Place the chapatti on the pan and flip over after 8-10 seconds to cook the other side until brown spots appear.

Flip over again and use a spatula or cloth to press gently to help the chapatti puff up nicely.

Take off the heat, spread generously with butter or ghee and serve immediately.