Zand's Chappatis

Easy to make Indian unleavened flat bread. Can also be made substituting plain water for the milk.

Serves: 3 Prep Time: 15 mins Cooking Time: 30 mins Source: Own

Ingredients:

300g Chakki / Stoneground Whole Wheat Flour

100 - 200ml Milk, Whole or Semi-Skimmed

Method:

Put 2/3 of the Chakki Atta in to a mixing bowl.

Heat Milk in microwave for 2 mins or until steaming hot. Add to the flour and mix. Add in flour until to thicken in to soft, malleable dough the consistency of play doh. Knead by hand and check that the dough holds together and does not stick.

Separate in to 6 even balls. Roll out flat.

Fold over to make a small square parcel each. Then roll out in to thin squares or circles.

Place flat pan on medium heat. When hot, place a chappati on surface. Turn over when it forms visible bubbles/blisters. Carefully press with a flat spoon or towel so that the chappati puffs up.

Cook until golden brown on both sides and serve hot.

Leftovers, once cooled, can be stored in an air-tight container. Reheat for 10 seconds each in a microwave.

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