Chapati

Ingredients

• 10 1/2 ozchapati flour, plus extra for dusting
• 7/8 cupwarm water
• 1 tspsea salt
• 1 tbspvegetable oil

Method

1. 1

   Mix the flour and salt, add the oil, then work in the warm water a little at a time until you have a soft dough that is just short of sticky.

2. 2

   Knead for five minutes until smooth and springy, then cover the bowl with a damp cloth and leave it alone.

3. 3

   Divide the dough into eight balls. Dust one in flour and roll it out, turning it a quarter after every pass so it stays circular, until it is very thin.

4. 4

   Heat a dry heavy pan until a pinch of flour browns on contact. Lay a chapati in and cook until the surface loses its shine and small bubbles appear, then turn it.

5. 5

   Cook the second side until brown spots form, then press the edges gently with a folded cloth, or hold the chapati briefly over a gas flame with tongs. It should balloon.

6. 6

   Stack the finished chapatis in a clean tea towel as you go, so they steam each other and stay pliable.