Chapatis

1 cup organic, zentrofan wholemeal flour
¼ cup melted butter
warm water

• Sift flour into a bowl. Add water gradually until soft but not wet.
  
  
• Knead until fairly soft (approx 10 minutes). Cover and let stand for 1 hour.
  
  
• Pinch off balls of dough 1½ inches (38mm) diameter. Flour board.
  
  
• Flatten balls and roll out to 4 - 5 inches (10 - 12 cm)
  
  
• Heat a skillet, place chapati in it. Watch carefully.
  
  
• When bubbles appear, turn quickly and watch for bubbles again.
  
  
• Cook briefly over flame.
  
  
• Butter both sides while hot, stack and cover.

Serve with an Indian meal, with chutney - hot mango or mild
Sliced banana with yoghurt and coconut
Sliced cucumber with yoghurt.

Recipe Index