Ingredients

(Makes Approx 10-12) 

2 mugs chapatti flour

1 Tsp Oil

Hot Water (about ¼ Pint)

Method  

Rub oil into water

Add water little by little whilst forming a soft dough

Knead well for a couple of minutes

Split into balls (golf ball size)

Roll using as much four as required to ease into a round 8”x 8” chapatti

Place one in a non-stick frying pan under low heat cook on side for 15 seconds turnover using a flat instrument like a fish slice, cook for a further 15 seconds turnover it should now start rising ease the bubbles to help the whole chapatti rise (if possible – don’t worry if they so not rise fully) cook both sides for another 15 seconds or until cooked (its should tear apart easily)

Place on a small plate and pile high so they stay soft and warm until the batch is finished.

Serve immediately .