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