Stoneground white chapatti flour milled CD Howell & Son in Staffordshire using water-power.
Chapattis are a flatbread ubiquitous in the Indian Subcontinent, being a very common accompaniment to meals, torn into small pieces and used to scoop up mouthfuls.
To make 8 chapattis, add 250g cold water to 450g Chapatti Flour and fine salt. Mix by hand to make a soft dough. On a floury surface, divide the dough into 8, roll each into a ball. Roll each out on the floury surface to about 15cm diameter, shake off the excess flour and cook in a hot frying pan or griddle, 30 seconds or so on either side – until each side has brown spots. If the temperature is high enough, the chapatti will balloon when cooking the second side. Stack and serve folded into quarters.
Allergy Advice: for allergens containing gluten see ingredients in bold
Ingredients: wheat flour
Wheat grown in UK and milled by CD Howell & Son, Offley Mill, Staffordshire.