Coriander Chapatti
Makes six 15cm wide chapatti. Adapted from Anjum Anand's Indian Food Made Easy.
Servings: 6
Calories: 86kcal
Equipment
- 1 frying pan heavy base, non stick
Ingredients
- 150 g chapatti flour or half whole wheat and half plain flours)
- 1 tsp ground coriander heaped
- salt a pinch
- 100 ml water (give or take 10ml, margin of error - you're binding flour in a similar manner to pastry)
Instructions
- Sift the flour and salt into a medium size bowl and make a well in the centre.
- Drizzle 3/4 of your water and mix drawing flour into the centre. It should be slightly sticky.
- Knead for around 10 minutes and then leave in a covered bowl in a warm place for 30 minutes.
- After the time has passed, divide the dough into six golf balls. Flour your work surface and rolling pin and roll each golf ball into thin circles around 12.5 to 15cm across.
- Heat a non-stick frying pan until quite hot. Toss the chapatti from one hand to the other to shake away any excess flour and place in the hot pan until small bubbles and brown spots appear on underside. (Anjum said this would take 20-30 seconds but in my experience it's as much as 90 seconds)
- Turn the chapatti over and cook on the other side for a similar length of time. It should puff up nicely.
- Keep warm until ready to serve by wrapping in a napkin or clean tea towel.
Nutrition
Calories: 86kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 95mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg
