• Chapatti

    Serves: 10
    Cooking Time: 10 mins plus extra for rising

    Ingredients

    • 240g (2 cups) cake flour, sieved salt, to taste
    • 30ml (2 tbsp) olive oil
    • 180ml (¾ cup) hot water 

    Instructions

    1

    Combine the flour and salt in a mixing bowl and make a well in the centre. Pour in the olive oil and mix in just enough water to make a soft dough.

    2

    On a lightly floured surface, knead the dough until it is smooth and elastic. Slice into 10 equal pieces, cover and set aside until doubled in size, about 30 minutes.

    3

    Heat a large, heavy-based frying pan to hot and coat lightly with oil.

    4

    Roll each piece of dough out into a disc about 20cm in diameter.

    5

    Fry each chapatti until brown spots appear, about 30 seconds on each side. Cover the cooked chapatti to keep warm.

    6

    Serve with salsa.

    SALSA
    Slice, seed and cube 2 tomatoes and mix together with 2 sliced spring onions, 45ml (3 tbsp) fresh chopped coriander and 45ml (3 tbsp) olive oil. Serve with chapatti.