Chapattis seem easy (?) to make.
300 g chapatti flour, plus extra for dusting
5 tbsp ghee (clarified butter), to serve
175 ml water (you may need a little more or less)
Put the flour into a bowl. Very slowly, mix in just enough of the measured water to bring the mixture together in a dough – you might not need all the water or you may need a little more, so add just a few drops at a time. This is the best way to achieve a dough that is the correct consistency: smooth but not sticky.
Once the dough has come together, knead it on a clean surface for 2 minutes. Leave it to rest, either in a covered bowl or an airtight box, for 15–20 minutes.
Divide the dough into 12 equal portions. Roll each portion into a ball in your hands, then roll each ball in a little flour to dust.
Using a rolling pin, roll out each ball into a circle with a diameter of 15–18cm (6–7 inches).
Heat a skillet over medium heat until hot.
Carefully transfer 1 rolled-out portion of dough to the hot skillet and cook it for a few seconds on the first side, then turn. Allow the chapatti to bubble up a little on the second side, which will only take a few seconds, then turn it over again and cook for a few seconds, until it is golden and cooked through. Pressing gently on the edges with some kitchen paper or a clean tea towel will encourage the flatbread to puff up a little.
Transfer the chapatti to a serving plate and spread a tiny amount of ghee across the top surface.
Keep the chapatti warm while you repeat the process with the remaining portions of dough. Wrap them in foil or in a clean tea towel until ready to eat. Serve the chapatti hot.
Courtesy of lovefood.com.
Question. Chapatti flour is wholewheat based. Do I use Fiberflour or Ultrafine?
Comments welcome before I dive in and experiment.