17 May 2010
Chapatis and Playing With Fire
I thought I would try my hand at making chapatis to serve with our Indian meal. I found a simple recipe by Gayatri Verma on a BBC news page from way back in 2003 and converted it into cup measures. It was easy and it was great fun. Especially when I got to hold the chapatis over gas flames to make them puff up.
The chapatis were just perfect for mopping up the curry sauce and with such an easy and reliable recipe, you can't go wrong. I do think the chapatis could have done with some seasoning, fresh herbs or a little spice. I know they don't include any of these as they are just there as an accompliment to spicy food, but I will be adding a little extra flavour next time.
Chapatis by Gayatri Verma
3 ¼ cups chapati flour
1 tbsp oil
1 cup water approx
flour for dusting
Mix flour and oil in a bowl and rub lightly. Add water gradually and knead it at the same time until a soft dough is formed. Cover and leave it for 10 minutes.
Divide the dough into 12 to 14 small portions. Dip one portion at a time in the plain flour and roll it with a rolling pin on the board, dipping it in the dry flour frequently to prevent sticking.
In the meantime heat a griddle/frying pan and put the rolled chapati in the pan. Cook one side for 20 to 30 seconds, turn it over and then cook the other side.
Now remove the pan and put the chapati on a high flame for few seconds and soon it will puff up.
Using a tong, turn the chapati over and wait for few seconds until brown spots appear this side.
Remove from flame and put it on a kitchen towel. Repeat the process with rest of the flour balls.
Serve these hot with any curry.
To keep the chapatis soft and warm, wrap in foil. They can also be warmed in a microwave for few seconds just before eating.