Healthy Homemade Chapatis
Everyone loves a good curry and, whether your favourite is hot or mild, creamy or tomato-y, you need a good bread to scoop it up with. I love finding new ways to make 'bad' food good for you and I have to say that when I discovered that a traditional chapati is made with no oil or fat - just wholemeal flour and water - I was pleasantly surprised.
These flatbreads are incredibly easy to make and will certainly impress guests (as long as you don't reveal how simple they really are!). So next time you make a curry give these a go too for a great taste without any guilt!
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Healthy Homemade Chapatis
Makes 8 large chapatis
450g wholemeal flour
250ml cold water
Place 250g of the flour in a large bowl and add the water bit by bit. kneading as you go, until you have a soft elastic dough. Continue to knead the dough - the longer you knead, the softer the chapatis!
Sprinkle a good amount of the reserved flour on a clean surface. Divide the dough into 8 balls and place the first onto the floured surface.
Flatten with your hand then roll into a flat disc using a floured rolling pin until thin and approximately 15cm (6inch) across. Flour the board when necessary.
Heat a griddle or shallow frying pan. Lay the chapati on the griddle/in the pan and cook on one side for about 20-30 seconds until the top bubbles. Turn with tongs and cook for 10-15 seconds on the other side.
Repeat the process with the other seven balls, adding flour to the surface as you go.
Serve immediately or reheat when needed for around 30 seconds in the microwave.
Recipe adapted from BBC Food
TIP: These chapatis are not only great with curry but can also be eaten with dips or chutneys as a starter or snack.
These flatbreads are incredibly easy to make and will certainly impress guests (as long as you don't reveal how simple they really are!). So next time you make a curry give these a go too for a great taste without any guilt!
.JPG)
Healthy Homemade ChapatisMakes 8 large chapatis
450g wholemeal flour
250ml cold water
Place 250g of the flour in a large bowl and add the water bit by bit. kneading as you go, until you have a soft elastic dough. Continue to knead the dough - the longer you knead, the softer the chapatis!
Sprinkle a good amount of the reserved flour on a clean surface. Divide the dough into 8 balls and place the first onto the floured surface.
Flatten with your hand then roll into a flat disc using a floured rolling pin until thin and approximately 15cm (6inch) across. Flour the board when necessary.
Heat a griddle or shallow frying pan. Lay the chapati on the griddle/in the pan and cook on one side for about 20-30 seconds until the top bubbles. Turn with tongs and cook for 10-15 seconds on the other side.
Repeat the process with the other seven balls, adding flour to the surface as you go.
Serve immediately or reheat when needed for around 30 seconds in the microwave.
Recipe adapted from BBC Food
TIP: These chapatis are not only great with curry but can also be eaten with dips or chutneys as a starter or snack.
ReplyDeleteThanks for sharing this recipe. I look forward to trying it out...
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No worries! Let me know how you get on!
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