Chapati

Method

1. Put the sieved flour in a bowl.

2. Add the water, slowly mixing as you do so, to form a soft dough. Knead the dough for 5-6 minutes until smooth. Put the dough in a bowl. Cover with cling film and leave to rest for half an hour.

3. If you are fortunate enough to have an Indian tava, slowly heat over a medium-low flame. Alternatively, use a cast-iron frying pan. When it is very hot, turn heat to low.

4. Knead the dough again and form into a roll, then divide into roughly 16 parts. It should be fairly sticky, so use a little flour when handling it. Flour your work surface, take one part of dough and roll it into a ball. Press down on the ball to flatten. Roll out into a 14cm round. Pat off the excess flour and slap it onto the hot tava or frying pan. Let it cook on low heat for about a minute.

5. Turn the chapati over (use your hands or a pair of tongs). Cook for about 30 seconds on the other side. Take the pan off the stove and put the chapati directly on top of the low flame. It should puff up in seconds. They deflate again in a few seconds.