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175g/6oz/1 cups atta or wholemeal (whole-wheat) flour
2.5ml/ tsp salt
100-120ml/scant 4fl oz/scant cup water
5ml/1 tsp vegetable oil
Melted ghee or butter, for brushing (optional)


Makes: 6


1. Sift the flour and salt into a bowl. Add the water and mix to a soft dough. Knead in the oil, then turn out on to a lightly floured surface.

2. Knead for 5-6 minutes until smooth. Place in a lightly oiled bowl, cover with a damp dishtowel and leave to rest for 30 minutes. Turn out on to a floured surface. Divide the dough into six equal pieces. Shape each piece into a ball.

3. Press the dough into a larger round with your palm, or slap it from hand to hand to spread it out into a round. Then roll into a 13cm/5in round. Stack, layered between clear film (plastic wrap), to keep moist.

4. Heat a griddle or heavy frying pan over a medium heat for a few minutes until hot. Take one chapati, brush off any excess flour, and place on the griddle. Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. If necessary, adjust the heat under the griddle fairly often at first, until it reaches a steady, medium temperature.

5. Turn the chapati over using a metal spatula and cook for a further 30 seconds. Remove from the pan and keep warm, layered between a folded dishtowel, while cooking the remaining chapatis. If you like, the chapatis can be brushed lightly with melted ghee or butter immediately after cooking. Serve warm.

COOK'S TIP:- Atta or ata is a very fine wholemeal (whole-wheat) flour, which is found in Indian stores and supermarkets. It is sometimes simply labelled chapati flour. Atta can also be used for making rotis and other Indian flatbreads.

Energy 95Kcal/403kj; Protein 3.7g; Carbohydrate 18.6g of which sugars 0.6g; Fat 1.1g of which saturates 0.2g; Cholesterol 0mg; Calcium 11mg; Fibre 2.6g; Sodium 165mg

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