Chapatis are the perfect accompaniment to most Indian dishes.
- 1 cup whole wheat atta flour or strong whole wheat flour
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons yogurt (optional)
- ½ cup water
- Tip all of the ingredients and half of the water into the food processor with a plastic blade or dough hook attachment
- Blitz the mixture whilst adding a more water a little at a time until you have a soft, pliable dough that is not too sticky
- Remove from the processor, dust with a little flour and rest for 30 minutes in a bowl, covered with a damp tea-towel
- Divide into 6 equal parts and roll into balls
- With a rolling pin on a floured surface, roll each chapati out into a disc, about 2.5 mm (1/8 ") thick
- Without using any oil, heat a tava or frying pan until very hot
- Cook each chapati for about 2 minutes a side, they should puff up slightly
Keep warm whilst the remainder are cooked
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