Chapatis (Indian Flatbread)

Makes 8

Ingredients:

2 cups wholewheat flour

1 scant cup water

Method:

Place flour into a large bowl and add water. Using fingertips, mix together and then knead until very soft. Set aside in an oiled bowl for at least 1/2 hour. (Can be left in fridge for up to two days.)

Heat a cast iron skillet (or traditional tawa) over medium-low heat.

Divide dough in half, then half again until you have 8 balls. Coat with extra flour if necessary to prevent sticking. On a floured surface, roll out one ball of dough into a flat disc approximately 15 cm in diameter. Slap off excess flour, then place onto skillet until bubbles start to appear and underside is starting to brown. Turn and cook a further minute.

If you have a gas stove: turn on a separate burner to medium heat. Using tongs, place chapati onto flames and allow it to puff up into a ball, then quickly turn over for a few seconds and remove from the flame before it starts to burn.

If you have an electric stove: Place a metal grill over a burner turned onto medium heat, so that it is close but not touching. (I use a cooling rack propped up with coins.) Using tongs, place chapati onto grill and allow it to puff up into a ball, then quickly turn over for a few seconds and remove from the heat before it starts to burn.