Indian Chapati Bread
Ingredients
- 9 oz plain flour (250 g)
- ΒΌ cup whole milk (60 ml), tepid
- sunflower oil
- salt
Instructions
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Add the plain flour and a little pinch of salt to a blender. Pour in the tepid milk.
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Pulse well into a smooth dough. Add extra milk if the dough is too dry. Add flour if it is too sticky.
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Pour the dough onto a lightly floured surface. Knead it for a couple of minutes. It should be smooth and elastic. Wrap it in cling film. Let it rest at room temperature for at least 1 hour.
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Divide the dough into even portions. Start stretching the dough using your fingers and the palms of your hand. Use a rolling pin in the end (the dough is a bit tough so apply some force). Roll out the dough thinly into a round shape.
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Brush a small pan with a little sunflower oil and put it over medium heat.
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Add a dough circle and cook it on one side for about 2 minutes. Brush the top lightly with extra sunflower oil when the surface starts to bubble up.
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Flip the bread over and cook for another 2 to 3 minutes.
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Remove the cooked flatbread from the pan onto a plate. Brush the pan with a little sunflower oil and bake the rest of the chapati doughs like the first one. Then fold the chapati up in half and again in half. Serve lukewarm.
