Make a mainstay of many North Indian meals. Rotis – or chapatis – come in all sizes and thicknesses and are great served hot with butter or homemade ghee
- Serves: 12 persons
- 250g chapati flour (chapati atta), or 125g wholemeal flour and 125g plain flour, plus extra for dusting and rolling
- 1tsp sunflower oil
- ½tsp fine sea salt
- 2tbsp salted butter or ghee, to serve
Step 1Mix the flour, oil and salt in a mixing bowl. Gradually add enough cold water (about 120ml) to make a firm but not dry dough.
Step 2Turn out the dough onto a floured surface and knead well for about 7–10 minutes, until smooth. Return the dough to a clean, dry bowl, cover with an upturned plate or cloth and leave to rest for 30 mins.
Step 3Knead in a little more chapati or plain flour if the dough looks sticky and then divide it into 12 evenly sized balls. Sprinkle each one with flour.
Step 4Heat a dry griddle on the stove over a medium heat. Put 3 tbsps of flour in a small bowl. Using the palms of your hands, flatten one of the dough balls into a circular disc and dip both sides in the flour. Now roll it with a circular motion to make a 12-14cm diameter circle with the thickness of a £1 coin. I find it easier to use a thin wooden rolling pin for this – the kind used for rolling out pasta.
Step 5Put the dough onto the hot griddle and cook for 1 minute, or until small air pockets start to form on its surface. Turn the chapati over with a palette knife or tongs and continue cooking for about a further 90 seconds, until the chapati picks up flecks of colour.
Step 6Carefully press the bread with a clean cloth as it cooks on the griddle – the chapati should swell up with hot air. Keep turning the bread as it cooks. These rotis are best served straight away with dollop of butter or ghee in the middle, but you can also wrap them in foil and bring the package to the table.