Chapattis

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Chapattis
Electus
Whole wheat chapati
Servings:12 chapattis
Ready in:45 minutes
Prep. time:10 minutes
Cook time:15 minutes
Difficulty:Average difficulty

A flatbread from northern India. This recipe is based on one from Gordon Ramsay's book Gordon Ramsay's Great Escape (ISBN 0007267053) and has been adapted for use with a Panasonic breadmaker and tortilla press.

Ingredients

Ingredients

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  • 250 g wholemeal chapatti flour
  • 1 teaspoon salt
  • 150 ml or more water
  • Small amount of oil

Method

  1. Place the ingredients in the breadmaker in the order given in your manufacturer's instruction book.
  2. Use the pizza dough setting or the shortest dough setting that your machine has.
  3. Remove from pan an allow to rest, covered, in the refrigerator for 30 minutes.
  4. Divide the dough into 12 equal sized balls.
  5. Press each ball into a thin circle using the tortilla press.
  6. Cover the chapattis as you press them.
  7. Brush a small fring pan lightly with oil and heat to medium.
  8. Cook each chapatti until it starts to bubble.
  9. Turn and cook for a further minute or two until brown speckles from and it has puffed up.
  10. Keep warm and covered until you have cooked all of the chapattis.
  11. Serve straight away.

Serving suggestions

Serve with curries and dahls.

Chef's notes

Any breadmaker will be fine, so long as you follow your manufacurer's instructions. A tortilla press is not necessary, but useful. If you do not have one, roll out the dough between two sheets of Bake-O-Glide or similar.

Chapattis can be frozen, after which they should be thoroughly defrosted and gently re-heated.

Chef's note

If you don't have a tortilla press, use 2 chopping boards or just two sheets of wood as a substitute. Place ball of dough between two non-stick surfaces such as small squares of Bake-O-Glide and stand on them!

Suppliers

See the Tortilla Press page for UK suppliers.