I got really hungry for chappati bread (unleavened flat bread from Pakistan) the other day, so I decided to make some.
Unfortunately it turned out tough and burned. Not good enough by half. It certainly didn't measure up to my memories of eating our friend Izzat's chappatis in Rattanbad when we lived in Pakistan.
Thank goodness for the internet. I looked up how to make chappatis and came up with a few tips which made the following day's attempt a lot more acceptable.
Here's how I did it.
I mixed half wholemeal flour and half white flour with a little salt and enough water to make a soft, sticky dough. Apparently this makes a softer chappati. I kneaded it in my Whizz Power Mix for about five minutes and let it rest for half an hour.
Then I rolled out small balls nice and flat - the edges need to be flatter than the sides so that it helps the chappati puff up. Mine are not quite round. I wish I was more perfectionistic and could get them perfectly circular. Oh well. They all go down the same way.
I cooked them in my heavy wok - although it's not quite right. They would have done better over gas, but it was ok with an electric burner. The pan was pretty hot. I cooked one side and pressed down gently with a tea towel to help it puff up in the middle. Then cooked the other side.
Unfortunately I ate way way way too many of these. Then I did something even worse and deep fried them to make poori. Even more yummy, but bad for the waistband of my jeans...