I learnt how to make chapattis in India and I really enjoyed making them. So, it makes me happy to teach the kids and see them enjoying it too. With only two ingredients, it’s hard to go wrong. Traditionally they are used to scoop up the curry and eat with your hands, rather than cutlery. Very enjoyable!
Ingredients
Makes enough dough for 10 chapattis
- 200g Flour, extra for rolling
- 100ml Water
Directions
- Add the flour to a medium sized bowl and pour the water evenly over the flour.
- Use a cutlery knife to mix together the flour and water.
- Use your hands to bring the dough together, kneading a little to make sure it’s smooth and even textured.
- Cut the dough into 12 even sized pieces and roll into little balls.
- Dust your work surface with flour and use a rolling pin to roll each ball into a flat circle, about 2mm thick.
- Place a frying pan over a high heat for a couple of minutes until hot. (Make sure you open a window as this can be smoky!)
- Add the chapattis one at a time to the pan.
- Watch the chapatti bubble up and fill with air. Turn the chapatti over and leave for 30 seconds.
- Remove the chapatti from the pan, repeat with the rest and serve with a curry.
