Chapatis

DIRECTIONS

• Sift the flour and salt into a large bowl and make a hollow in the centre.
• Add the water gradually, working in the flour to make a firm dough.
• Knead well for about 15 minutes, until the dough is smooth.
• Cover with a damp cloth and leave to stand for about 30 minutes.
• The dough should be quite firm and hard.
• Divide the dough into eight portions.
• Roll each into a circle, about 15 cm (6 inch) in diameter, sprinkling the rolling pin and work surface with flour to prevent sticking.
• Cook each chapati in a very hot heavy frying pan, without fat.
• When the top surface shows signs of bubbling, turn the chapati over and cook for 30-40 seconds on the other side.
• Then place the chapati under a warm grill until it puffs up.
• Spread margarine lightly on one side, fold over and serve hot.