Good evening guys 🙂
How is everybody?
At my weigh in last Thursday I managed to lose 0.5lb which is still a loss so I am chuffed and after 4lb the week before I wasn’t expecting another whopper.
Did anybody else have any good losses?
As promised, a few days late I know, here is my chapatti recipe! This recipe actually couldn’t be simpler, with only 2 ingredients and 1 of them being water you can’t really go too wrong here.
The chapattis come out a mere 2 pro points, where as I mention the other day, bought ones are coming up at 5 pro points. I dread to know what else they add to make the points so much higher!
Ideally you need a flat cast iron frying pan for this recipe, but most heavy frying pans will do the job.
Pro Points Per Serving: 2
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
225g Chapatti Flour (AKA Whole Wheat Flour)
Roughly 110ml Water
- Put the flour into a bowl.
- Add the water a little at a time and bring the flour together with your fingertips.
- As the dough becomes stickier, draw it together with your hands, adding a little more water until the flour is fully incorporated and you have a soft, pliable dough.
- Knead the dough with wet hands for a minute or two. Roll the dough into a ball, dampen the surface, cover and leave to rest for 15 minutes.
- Place your pan on the hob and preheat to a medium heat.
- Roughly divide the dough into 9 parts.
- Roll your dough out on a lightly floured surface until roughly 6-7 inches in diameter.
- Pick up your chapatti and pat between your hands for a few seconds to remove any excess flour.
- Slap the chapatti onto your hot pan – If the chapati sticks your pan is not hot enough. If the marking on the chapatti are very very dark, the pan is too hot. Adjust as necessary.
- Cook for about 30 seconds on each side.
- Repeat with the remaining dough and stack the chapattis to keep warm.
Don’t worry if your chapattis aren’t circular or don’t look exactly right, they will taste fine anyway.
You can serve chapattis with any Indian dish whatsoever, they taste lovely and are great for dipping.
Hope you all enjoy your long weekend 😀
Happy Cooking 🙂