There were three chapatis left over from dinner tonight. I made about 12 paper thin ones which, now cool, have gone all crispy. So I’ve broken them up into segments and store these in an air tight container. These will make fabulous crunchy chips, ready for a delicious dip.
Making chapatis is so easy, especially if you have the special chapati flour which is wholewheat-flecked yet silky smooth.
(makes 8-12, depending on size)
2 cups chapati flour
1 tbsp of butter ghee or softened butter
3/4 cup of tepid water
1/2 tsp salt
1. In a large bowl mix the chapati flour, butter and salt. Rub in with fingertips as if you’re making scones then add the water and mix well.
2. Turn the mixture onto a floured surface and knead until you get a sofy, pliable dough, springy to the touch. cover with clingfilm and set aside for about 10 minutes.
3. After the dough has rested for 10 mins, divide into eight golf ball-sized pieces. Flatten each ball into a patties, dust them with dry flour and roll out until about 15cm in diameter.
4. Heat a heavy griddle or frying pan, rubbing a little ghee over the surface and place chapatis in one at a time, 1 1/2 minutes per side should do it until small bubbles form. Remove from pan, brush with a little ghee and serve hot.