We love making chapatis to serve with dahl or our Spiced Roast Leg of Lamb à la Tenderground. They're 100% wholegrain, quick and easy to make, and our kids enjoy rolling them out too.
Makes 8
- 250g Rosella wholewheat flour (Spitfire, spelt, triticale or khorasan could also work nicely!)
- 1/2 tsp salt
- 2 tbsp melted ghee or butter plus extra for brushing
- 120-150ml warm water
- In a medium to large bowl, mix the flour with the salt, then add the melted ghee/butter and 120ml of water. Mix together, adding more water if needed until you have a soft but not sticky dough. Knead for a minute or two and then cover and leave to rest for 15 minutes.
- Divide the dough into 8 pieces. On a lightly floured surface, roll each piece into a ball and then use a lightly floured rolling to roll out into a circle about 13cm in diameter.
- Heat a heavy-based frying pan over medium heat. Once hot, place one of the circles of dough in the pan and cook for 1-2 minutes or until bubbles appear and it starts to puff up. Flip the chapati over, press down with the spatula so that it cooks evenly, and cook for another minute or until golden brown.
- Remove from the pan and place on a plate covered by a tea towel to keep warm while you cook the rest. Brush with a little melted ghee/butter.