Chapati (Wholemeal Bread)

This is another recipe from Week 4 of my Indian cooking class - very easy to make, and well-received by everyone in my family!  Chapati is also known as roti.

Ingredients:
1½ cups atta flour (or wholemeal flour which has been sifted 3 or 4 times)
1 Tbsp oil
approx ¾ cup water to make dough
½ cup flour (for rolling)

Method:
1. Put flour in a mixing bowl and add oil to it and mix thoroughly. Take ¼ cup lukewarm water and mix it with flour and then add more as required to make a soft and pliable dough. Knead well and leave for 15 minutes covered with a damp cloth.
2. Divide the dough into medium sized round balls. Sprinkle some dry flour on the rolling board or bench top. Flatten each ball by placing it on the rolling board with your fingers. Put dry flour on both sides of the flattened ball and place it on the floured board or bench top and roll it with a rolling pin into a thick round pancake.
3. Heat a heavy based frying pan and grease a little with oil to prevent the chapati from sticking to the pan. Cook on medium heat. When one side dries up and tiny bubbles being to appear, turn it over and cook until brown spots form on the under surface, then turn it over. Press slowly with a paper towel until it swells up. Remove from the pan and apply a little butter to one side.

Chapati can be served with any vegetarian or non-vegetarian dish.

Parantha
1. Take one round ball of chapati dough, roll it out into a small pancake, spread melted butter or ghee and then fold this pancake into a square.
2. Sprinkle some dry flour on the board and roll it out into a square shape.
3. Heat the griddle and when it is hot, place the parantha on this. When one side is cooked, spread ghee or oil with a brush or spoon and turn it over.
4. Fry both sides until golden brown.