Ingredients

Makes 4

150 g Shipton Mill Organic Chapatti Flour (medium atta)

Pinch salt

1 tablespoon olive oil

200ml approximately just boiled water

5 pieces of kitchen paper towel

Method

Put flour into a small bowl and mix in the salt, if using. Pour over the olive oil. Add the hot water gradually, stirring with a flat bladed knife to bring the dough together, adding hot water as necessary to make a soft dough. Leaving the dough in the bowl, use the hand and knuckles to knead the dough for a couple of minutes until it is soft and evenly mixed. Divide into four balls. On a lightly floured surface, roll one ball out to about 7 inches diameter. This is not as thin as they will go, but I find that if I do them very thin, they are less soft. Place the first chappatti on a piece of kitchen roll, on a plate, and cover with another piece of roll. Repeat with remaining three dough balls, until you have the four chappattis, divided by kitchen roll. If you are not cooking them straight away, cover with a plate or foil to stop them drying out. Heat a non-stick frying pan (I use cast iron) to medium to high heat, pick up the first chappatti on its piece of kitchen towel and, supporting the chappatti on the kitchen towel, tip it into the pan. Cook for 2 minutes and turn and cook the other side. As bubbles rise, gently squash them down to even out the cooking. Press the edges of the chappatti down if necesssary to make sure that they get cooked through. As the chappattis are cooked, stack them on a warm plate, covered with the kitchen roll.