A friend of mine, Liam, has just returned from a five-week trip to India. He based himself mainly in Kerala and while he was out there enrolled in an Indian cookery school. As well as bringing me back some masala powder pouches, he’s shared a few recipes with me, which I’m going to try over the next few weeks.
The first is this recipe for homemade chapatis – Indian flatbreads – which go brilliantly with this Lamb, Orange & Mint Keema Curry.
Makes 8-10 chapatis
300g plain flour
1 tsp salt
2 tsp sugar
Enough water to make a sticky dough (about 100-150 ml)
More plain flour for dusting (to stop that sticky dough welding to your work surface)
1-2 tbsp ghee, melted, for brushing at the end
1. Put the flour, salt and sugar into a bowl, then gradually add the water. Use a knife to bring it together. When it has formed a dough, use your hands to knead it on a floured surface for a few minutes until it forms a soft, smooth bowl. Wrap in plastic wrap and leave to rest for at least 30 mins.
2. After the resting time, remove the dough from the plastic wrap, then on the floured surface, roll into a thick sausage. Chop the sausage into 8-10 pieces, approx. 2.5cm wide. Use your hands to shape each piece into a golf ball-sized ball. Flatten with your hand, then with a floured rolling pin, roll out to form a disc about 20 cm in diameter and 2 mm thick.
3. Heat a large heavy-based frying pan until very hot. Cook the chapatis two at a time for approx. 1-2 mins each side, until the dough bubbles and these bubbles brown. Remove from the heat and put on a warmed plate. Brush with melted ghee. Serve.