This is a simple flatbread recipe that a lot of people all over the world make every day. It can be eaten with curry or used as a wrap and filled with whatever you fancy. ( I use Pillsbury 100% finely ground wholemeal flour)
12 ounces wholemeal flour
7 ounces of water
2 tablespoons vegetable oil or melted butter
3/4 teaspoon fine grain salt
Put the flour in a mixing bowl. Stir the salt into the water to dissolve it. Add the water and oil to the flour. Use a spoon to mix it first and then later, use your hand to knead it until it all comes together nicely. Cover the bowl and let it rest for 20 minutes to half an hour.
Lightly flour a work surface. Break the dough into balls the size of plums. Press each ball flat. Dust lightly in flour and roll out into a thin disc. Make a few and space them apart so they don't stick to one another.
Heat a flat griddle hot plate. Put the flatbread chapati that you rolled out on the hot griddle. Watch it so it does not burn. Soon bubbles will start ballooning here and there on the chapati. If the underside is browned in many spots, turn it over. It only needs about a minute to cook one side and 30 seconds to cook the other side.
You must be cautious about your heat of the hot plate because the heat builds up after a while. Turn down the heat after a few chapatis to medium or medium-low. If you cook this often enough, you will be able to roll one and cook another chapati at the same time.
The Punjabi people and Indians eat this whole meal flatbread with dhal lentil curry or kheema (all depending on whether they are on a vegetarian diet or not).
If you have roasted or fried meat, you can make a wrap adding lettuce, chopped tomatoes and mayonnaise or thousand island dressing. Your choice of prefered ingredients.
This chapati is best eaten within the day that it is made. If you intend to keep it, Cover it in cling plastic and aluminium foil or a tea towel.
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