250 g wholemeal flour
125 g strong white flour
1 tsp salt
250 ml warm water
125 g strong white flour
1 tsp salt
250 ml warm water
method
1. Mix 250 g wholemeal flour sifted with 125 g strong white flour and 1 tsp salt with 250 ml warm water to make a soft, sticky dough.
2. Allow to relax, then knead again and mould into 24 balls, lightly flatten and roll out to 20 cm in diameter, stretching well.
3. Cook on a griddle until brown spots appear, turn and cook the other side.
Note
Chapati flour, which is finely milled wholemeal flour, may be used instead of ordinary wholemeal flour.
2. Allow to relax, then knead again and mould into 24 balls, lightly flatten and roll out to 20 cm in diameter, stretching well.
3. Cook on a griddle until brown spots appear, turn and cook the other side.
Note
Chapati flour, which is finely milled wholemeal flour, may be used instead of ordinary wholemeal flour.
serving amount
makes 24
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