This weekends sunday bake is a savoury side dish thats a simple yet staple part of our weekly menu. Though its not strictly baked but dry fried in a hot non stick pan its creamy and spongy texture could fool anyone
You will need:
140g Gram (chickpea) flour
1/2 tsp salt
1 tbsp ground nut oil
65 ml boiling water
1 tsp coriander seeds
Start by seiving the flour into a mixing bowl and then adding the salt and coriander seeds followed by the oil. Give it a stir. Now pour in your hot water and mix well until it comes together into a smooth yellow dough. Flour your work surface and roll out a ball of dough roughly the size of a small egg. Roll it very thin!
Now in a hot pan fry the chapatti until you see bubbles rising on the surface, roughly 30 seconds, and then flip and repeat on the other side. They are done when the surface is covered with brown speckles. Enjoy with soups, curry or a juicy salad as an alternative to wheaty bread or crackers.