1. Sift the flour and salt into a large bowl and make a hollow in the centre. 2. Add the water gradually, working in the flour to make a firm dough. 3. Knead well for about 15 minutes, until the dough is smooth. 4. Cover with a damp cloth and leave to stand for about 30 minutes. 5. The dough should be quite firm and hard. 6. Divide the dough into eight portions. 7. Roll each into a circle, about 15 cm (6 inch) in diameter, sprinkling the rolling pin and work surface with flour to prevent sticking. 8. Cook each chapati in a very hot heavy frying pan, without fat. 9. When the top surface shows signs of bubbling, turn the chapati over and cook for 30-40 seconds on the other side. 10. Then place the chapati under a warm grill until it puffs up. 11. Spread margarine lightly on one side, fold over and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
