The Vegetarian Curry Bible

0. Let it cook for about 30 seconds and turn it over. (If the chappati sticks to the

tava, it is not hot enough. If the markings on the chappati are too dark, it is too

hot. Adjust as necessary.)

11. Cook for about 30 seconds on the second side, lifting the chappati off the tava

and replacing it immediately if half way through.

Chappatis 2

by Kris Dhillon

These flat round breads are made with ata (sometimes called chappati flour). Three

parts wholemeal flour with one part plain white flour may be used instead. Mix with

water to a soft, slightly sticky dough and leave to rest at least 15 minutes before

using.

Chappatis are cooked on a tava, that is a circular cast-iron plate with a long handle.

A heavy cast-iron frying pan would make a suitable substitute.

Practice makes perfect when it comes to chappati making, so do not be put off if

your first efforts are not as good as you would like. They will taste fine even if thy

do not look immaculate.

12. Turn over again, now lift the chappati off the tava and place it directly over a

medium flame, moving it about all the time. It will puff up in seconds.

13. Place the chappati in a clean napkin, folding over the top to keep warm.

14. Repeat with the remaining dough. Stack the chappatis in the napkin as you

make them.

15. Ideally, chappatis should be eaten immediately, but if you wish to keep them

for later, wrap them in aluminium foil and keep them in a refrigerator. Place,

still in foil, in a hot oven for about 20 minutes to reheat. Alternatively reheat in

a microwave oven.

6. Freezing. Chappatis freeze well. Stack and wrap in foil and freeze for up to a

month. They may be thawed and reheated without removing the foil.

Makes 8-10

Preparation and cooking time: 30 minutes approx.

Ingredients:

•

8 oz chappati flour with extra for dusting

4 fl. oz (110ml) water (very approximately)

Method:

Put the flour into a bowl. Add the water a little at a time and bring the flour

together with the fingertips.

As the dough becomes stickier, draw it together with your hands, adding more

water until all the flour is incorporated and you have a soft pliable dough.

Kneed the dough with wet hands for a minute or two. Fold into a neat shape,

dampen the surface, cover and leave to rest for 15 minutes.

Put the tava on the hob to pre-heat on a medium heat.

Roughly divide the dough into 8-10 parts without forming into balls.

Now dust your hands lightly with the extra flour and take a portion of the

dough. Roll it between your hands into a ball. If it feels sticky use a little extra

flour on your hands.

Put the ball of dough into the flour and press flat, dusting on both sides.

Roll out into a round about six inches (15cm) in diameter, dusting when

required.

Pick up the chappati, pat between your hands for a few seconds to shake off

excess flour, and slap it onto the hot tava.

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