KEVIN'S KITCHEN Homemade chapatis are easier to make than you think
INGREDIENTS (makes 6-10):
- 140g wholemeal flour
- 140g plain flour, plus extra for dusting
- 1 tsp salt
- 2 tbsp olive oil, plus extra for greasing
- 120ml hot water or as needed
- In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
- Knead the dough on a lightly floured surface for 5 minutes until smooth.
- Divide the dough into 6-10 balls and set aside for 15 minutes to settle.
- Preheat a crepe pan, a charcoal barbecue or an oven set with a pizza stone to 240C.
- One at the time, roll the chapatis on a lightly floured work surface (or in between 2 pieces of parchment paper) into a thin round shape, like a French pancake.
- Transfer one chapati at a time onto the crepe pan or the pizza stone and watch the dough cook with a few bubbles and charred parts.
- Cook for 20-40 seconds to your liking, then turn the chapati and ensure both sides are cooked. Remove from the heat and set on a platter. Repeat the cooking process until all the chapatis are baked.
- Serve within a few minutes for best flavour.
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