And no Indian meal is complete without either the chapati or paratha of some kind. I have recently started to mix other flours to my chapati flour and am really enjoying the taste. This recipe is made up of mixing 2 cups of strong white flour with one cup of corn flour.
4. Divide the flour into 15 small balls as shown below:
5. Dust each ball using the dry flour and roll out the chapati. You can use any rolling pin and a work top if you do not have a pastry stand. Making perfect round chapatis does take a bit of practice. The trick to a perfect chapati is to ensure that it rolled out evenly. Grip the rolling pin gently placing the palms of your hands on the at the edges of the rolling pin. Dust some dry flour on the worktop let the chapati almost roll itself. Try and resist pressing too hard in the centre of the chapati. The same pressure should be on the whole chapati. Please don’t be put off if the shape of the chapati looks like the map of Africa or USA….the proof of the pudding is in the taste!! Practice makes perfect
If you fancy a variation of rotis you may wish to try the following:
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