Chapati

Method

1. Mix the flour, salt and sugar in a large bowl. Add a fifth of the oil and rub it into the flour with your fingertips, then pour in the warm water a little at a time, mixing with your hand until a soft, slightly sticky dough forms. Flours absorb water differently, so hold back the last few spoonfuls and add them only if the dough feels dry.

   Add in this stepPlain (all-purpose) flour 250 gSalt ½ tspSugar 1 tspVegetable oil ¾ tbspWarm water 150 ml

2. Tip the dough onto a clean counter and knead for 10 min, pushing it away with the heel of your hand and folding it back, until it is smooth, soft and springs back slowly when pressed, like an earlobe.

3. Return the dough to the bowl, cover with a damp cloth or cling film and leave to rest for 30 min. Resting relaxes the gluten so the chapatis roll out easily and stay soft.

4. Divide the dough into 4 equal balls. Roll one out on a lightly floured counter into a thin circle about 25 cm wide, brush it with oil, then roll it up tightly like a rope (or cut from the centre to the edge and roll it into a cone). Coil the rope into a snail and tuck the end underneath. Repeat with the rest; this oiled coil is what creates the layers.

   Add in this stepVegetable oil 1¼ tbsp

5. Cover the coils and let them rest for 15 min so they are easier to roll and do not shrink back.

6. Heat a heavy 24 cm frying pan on medium-high heat with no oil. Roll a coil out into a circle about 20 cm wide and 3 mm thick, lay it in the dry pan and cook until small bubbles appear and the underside has pale spots, then flip. Brush the top with oil, flip again, brush the other side and press the edges with a spatula so it puffs; it is done when both sides have golden-brown spots, about 2 min 30 sec per chapati in total. Roll the next one while the first cooks.

   Add in this stepVegetable oil 1.6 tbsp

   medium-high heat

7. Stack the cooked chapatis in a bowl lined with a clean tea towel and keep them covered so the steam keeps them soft. To open up the layers, crush each warm chapati gently between your hands, like clapping. Serve warm.