John Myers
Ingredients for 1 servings:
- 250 g flour
- 200 ml water, lukewarm
- 1 tsp salt
- 10 tbsp oil
Instructions
Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes
Mix the flour with the salt and 1 tablespoon of oil, gradually adding the water while kneading the dough. Once the dough is smooth, let it rest for about 15 minutes. Divide the now pliable dough into 4 to 5 pieces, enough for the corresponding number of chapatis. Dust each piece of dough with a little flour and roll out thinly. Using a tablespoon or a brush, spread about 1 tablespoon of oil over the surface of the dough (I always use just enough oil to cover the surface thinly but completely). Roll the rolled out dough into a long sausage. Lightly press the open sides to prevent the oil from running out and to stretch the sausage into a long snake without it tearing. Twist this snake of dough into a spiral on the work surface (this will look like cinnamon rolls). Then roll out the dough again into a round flatbread. Choose the thickness of the chapati as desired. Fry each chapati in a pan without adding oil over medium heat until bubbles form under the first layer of batter and the underside begins to brown slightly. Turn the chapati over and brown the other side. Finally, spread 1 tablespoon of oil over the surface of the chapati and immediately flip it over. Fry both sides until the desired brownness is reached. The layers separated by oil will be visible when the chapati is torn apart. Chapatis are best eaten fresh and are traditionally eaten with all kinds of stews.
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