Chapattis are the staple food of northern India, where wheat is the main crop, and they appear in practically every meal. During my first few days in Delhi I felt quite inadequate at mealtimes as I watched my fellow diners adeptly using small pieces of chapatti to scoop up a curry or dal. A chapatti is often referred to as a “third hand” for this reason. In India, they are cooked on a tava, a cast-iron flat plate that keeps a consistently hot temperature, but a cast-iron frying or griddle pan works just as well.
Ingredients
Makes 12
250g atta or chapatti flour, plus extra to dust
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1 tsp fine sea salt
150-200ml water
Method
Sift the flour and salt into a large mixing bowl. Make a well in the centre and gradually add the water — you may not need all of it — and stir until the flour comes together to form a soft, cohesive dough. Tip the dough out on to a lightly floured surface and knead well until it forms a smooth ball. This should take about 8-10 minutes. Cover the dough with a damp tea towel and leave to rest for 30 minutes.
Lightly flour the work surface and your hands. Divide the dough into 12 equal-sized balls. Work with one ball of dough at a time and keep the rest covered to prevent them drying out. Flatten the ball with your hands and then roll it out to form a thin disc, about 12-15cm in diameter. Shake off the excess flour.
Heat a cast-iron frying pan or flat griddle over a medium heat. Lay the chapatti in the pan and cook it for 1-2 minutes. When bubbles begin to form, flip it over and cook on the other side for a minute. To get it to puff up, hold it over a low open flame with tongs. When both sides are speckled brown, it is done. Remove and keep warm, covered with a clean tea towel, while you cook the rest. Serve immediately.