Put the flour and salt in a large mixing bowl. Add the water a little at a time to form a dough. Continue to knead the dough for at least 5-7 minutes wetting your hands with water when necessary until it is soft but firm and pliable. Cover with a damp cloth and leave to rest for 15 minutes.
Knead the dough again and then pull off sufficient dough at a time to roll into a size similar to a golf ball. You will need to dust your hands with the atta (flour) from time to time whilst handling the dough. Flatten the ball between your palms and then lay it on a flat surface, well dusted with flour and then roll out with a rolling pin with slight pressure until it is 12cm/5 inches in diameter. Heat the frying pan over a medium heat.
Lift up the chapatti with care and shake off any excess flour and place it on the hot frying pan for about 2 minutes pressing down with a spatula to ensure that it cooks evenly. Turn it over, using a pair of tongs and cook on the other side for 30 seconds; you will see little bubbles forming in the chapatti which should be lightly browned in places and dry without getting crisp.
Put the chappatti on a plate and cover with foil to keep it warm.
Continue to make all the chapattis with the remaining dough.
Serve with hot curry.
Ingredients
Directions
Put the flour and salt in a large mixing bowl. Add the water a little at a time to form a dough. Continue to knead the dough for at least 5-7 minutes wetting your hands with water when necessary until it is soft but firm and pliable. Cover with a damp cloth and leave to rest for 15 minutes.
Knead the dough again and then pull off sufficient dough at a time to roll into a size similar to a golf ball. You will need to dust your hands with the atta (flour) from time to time whilst handling the dough. Flatten the ball between your palms and then lay it on a flat surface, well dusted with flour and then roll out with a rolling pin with slight pressure until it is 12cm/5 inches in diameter. Heat the frying pan over a medium heat.
Lift up the chapatti with care and shake off any excess flour and place it on the hot frying pan for about 2 minutes pressing down with a spatula to ensure that it cooks evenly. Turn it over, using a pair of tongs and cook on the other side for 30 seconds; you will see little bubbles forming in the chapatti which should be lightly browned in places and dry without getting crisp.
Put the chappatti on a plate and cover with foil to keep it warm.
Continue to make all the chapattis with the remaining dough.
Serve with hot curry.