Making Chapatis

These thin Indian breads are dry-fried, then served with melted ghee or clarified butter. Use a griddle or heavy frying pan for cooking and heat it until it is very hot to ensure the chapatis puff up and cook quickly.

1. Slap the rolled-out dough back and forth between floured hands to stretch it. This will help to keep the dough supple.

   

2. Heat a griddle until very hot, slap the chapati on to it and cook for 30 seconds until brown specks appear on the bottom. Turn it over.

   

3. Cook the other side until luffed up and golden, 30-60 seconds, pressing with a fish slice to make sure it cooks evenly.