Monday, 25 February 2013

Maani / Roti / Chapatti / Indian Flat Bread




Ingredients
2 cups chapatti or  whole wheat flour
1 1/2 tablespoon (22ml) oil
200ml lukewarm water
50ml olive oil to smear over each chapatti

  1. Add the oil to the flour and use your hands to mix it in until you get a crumbly mixture
  2. Add  water gradually mixing between additions until you get a firm dough.
  3. Rest the dough for 30 minutes.  Divide into 12 lemon sized balls.
  4. Place a flat griddle or a tava on the stove.
  5. Roll into a circle until it is about  16 cm in diameter.
  6. Place the chapatti onto the hot griddle, cook for about 30 seconds and turn it over, cook for a further 90 seconds and turn it over again.  At this stage use a spoon or a piece of crunched up kitchen paper to pat the chapatti firmly.  This action will make the chapatii puff up. Remove when golden brown, about 60 seconds.
  7. Turn it over onto a flat plate and smear with about a teaspoon of olive oil.
Makes 12.
Delicious hot, especially with sugar sprinkled on. 

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