WHOLEMEAL CHAPATI RECIPES

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

Steps:

• Set aside 200g/7 oz of the flour and reserve for shaping the chapatis.
• Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water.
• Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.
• Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.
• Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
• Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
• Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
• Spread butter over one side, if you like.