The final recipe we were shown in our Jaipur Kitchen Gate-crash was for India’s much loved chapatti- a flat bread used, frequently in lieu of cutlery, for scooping and scoffing your meal.

Pria expertly took the lead on this, making enough for a whole hostel of hungry volunteers using the following ingredients…

Ingredients

• 1kg of chapati flour
• One tablespoon of salt
• Approximately one pint of water
• About two tablespoons of vegetable oil

Chapati Time!

1. Pour the chapati flour and salt into a bowl and stir with your hand to combine.

2. Add the water bit by bit and bring together into a dough with your hand.

3. Knead the vegetable oil into the dough for about 5 minutes, then leave it to sit for 10 minutes. It should rise slightly.

4. Take a handful of dough and roll it out into a thick sausage. Then, using a knife, cut pieces from it about an inch wide.

5. Sprinkle a little flour on your work surface. Then lay down one of your inches of dough and roll out into a perfect circle using a rolling pin.

6. Heat a large, dry frying pan on a medium/high heat and place your perfectly round, flat chapati onto it

Cook for about 45 seconds on each side

Then the real magic happens!

7. Take a chapati and place in on a naked flame for approximately 5 seconds until…

POP!

It puffs up like a balloon!

Then remove it from the flame and place it to one side. It will flatten back down, but remain double sided/hollow, making it the perfect tool for pinching and scooping up your food!

Enjoy!