Chapati

This recipe makes simple chapatis to go with almost every curry. I can’t think of anything they wouldn’t work with, apart from may be potato-heavy dishes = carb overload! I’d always say make the dough before you start cooking the curry, so it can rest which you chop and prep, then you can roll out while the pan simmers away for half an hour.

Ingredients

Makes 8 x 15cm chapatis

• 120g wholemeal flour

• 120g plain flour, plus extra for dusting

• 2 tbsp olive oil, plus extra for greasing

• 120ml hot water

• 1 tsp sea salt

Method

• Weigh the flours into a large bowl, add the salt and then gradually add the water and oil, stirring well to combine.

• Once most of the water is mixed in, use your hands to kneed the dough for 5-10 minutes until smooth. I make mine in a mixer with the dough attachment, reducing the kneading to 5 minutes.

• Next divide the dough into 8 and roll into balls on a floured surface and leave them to rest for 5 minutes. Make sure they’re well floured or the outside will dry out.

• Use a rolling pin to flatten the balls into thin discs.

• Put a frying pan on a medium to high heat and then start cooking the first chapati.

• Cook for about 30 seconds and when it until it starts to brown and bubble up, turn and repeat. Just make sure there are no uncooked darker patches before you wrap in tin foil wrap or a clean tea towel.

tip

• If you don’t eat all the chapatis, you can turn them into tortilla crisps the next day - follow the same instructions as for my homemade tortillas here.