- 240g (2 cups) cake flour, sieved salt, to taste
- 30ml (2 tbsp) olive oil
- 180ml (¾ cup) hot water
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.
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.
Heat a large, heavy-based frying pan to hot and coat lightly with oil.
Roll each piece of dough out into a disc about 20cm in diameter.
Fry each chapatti until brown spots appear, about 30 seconds on each side. Cover the cooked chapatti to keep warm.
Serve with 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.