225g/8oz chapati flour (available in Indian grocers and large supermarkets)
plus extra for dusting
1 tsp fine salt
½ tsp cumin seeds
½ tsp chilli flakes
½ tsp ajwain seeds
½ tsp turmeric
1½ tsp dried fenugreek leaves (or a handful of fresh fenugreek leaves
roughly chopped)
120ml/4fl oz warm water
1 tbsp sunflower oil
ghee or unsalted butter
melted
for brushing over bread
Directions
Sift the flour into a large bowl and mix in the salt and spices.
In a separate bowl
whisk the water and oil together.
Gradually add the water and oil to the dry ingredients in batches and stir until it forms a soft
firm dough (you may need a little less or more water to achieve this). Cover the dough and set aside to prove for 20 minutes.
Weigh the dough and divide it into six equal portions. Shape each portion into a ball. Roll each ball in flour and
using a rolling-pin
roll into a thin round approximately 15cm/6in in diameter.
Cover the roti with a damp tea towel until you are ready to cook them.
Heat a tava or a large dry frying pan over a medium heat and cook each chapati for 30 seconds on one side
to set the dough. Turn over
and cook for another minute
until small bubbles appear on the top and light brown spots appear underneath. Turn over again and cook for a further 30-40 seconds. The dough will start to puff up so press down with a rolled-up tea towel to force steam to escape. Each time you press with the towel
rotate the roti in the pan to keep it moving on the hot surface (to avoid burnt spots).
Transfer the cooked roti to a clean tea towel
brush lightly with either melted ghee or unsalted butter. Wrap and keep covered in the tea towel until ready to serve. Repeat until all the roti have been cooked.
