Chapatis

The generous use of spices, herbs, vegetables and fruits in Indian cuisine makes me think I could easily eat curry every single day, and not get bored of it. It’s the explosion of flavours and colours in which spices run the show, and the variety of dishes and creative use of whatever is available that make Indian food so appealing.

Chapati, or Indian flatbread, is the daily bread for millions of Indians and the perfect accompaniment to most Indian dishes.  it can be made from many types of grain but is most commonly made with finely ground whole-wheat flour. For this recipe, I used chickpea flour, which is high in protein, gluten-free and has a rather nutty taste.  Chapatis go really well with any dish, but you can have them with some chutney for a quick, filling and relatively healthy snack.  Not only they are very easy, but only take a few moments to put together. And you can substitute the chickpea flour for any plain flour.



Ingredients
200g chickpea flour
100ml lukewarm water
1tsp cumin seeds
A pinch of salt

Method
1. Measure out the flour into a large bowl. Add the cumin seeds and half the warm water and work the dough together with your hands, adding a little water to bind into a stiff dough.
2. Divide the dough into small balls, about the size of a golf ball.
3. With a rolling pin, roll each ball out on a lightly floured surface, aiming for a round shape a few millimetres thick.
4. Brush some vegetable oil into a frying pan, heat to medium heat and cook each chapati for a minute, or until small bubbles start to form. Flip and cook the other side. Repeat with the remaining dough, and serve the chapatis hot.

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