Perfect as an accompaniment to all of the curries featured. These appetising chapatis have all the same great flavour, but with a healthy twist.
1. Place the flour in a large bowl and gradually add in the water. Initially use a fork to stir the flour and water together.
2. Once the mixture comes together like a dough use your hands to combine the leftover flour.
3. Knead the dough for 5 minutes, cover and leave for 10 minutes.
4. Knead again on a floured surface or board and divide the dough into 10-12 balls.
5. Flatten the balls slightly, add into some flour and roll out into a circle using flour as needed. Roll each one into a circle about 15-18cm across (depending on the thickness required).
6. Heat a shallow frying pan and lay the chapati (make sure the pan is hot at first but lower the heat to medium when adding the chapati). Cook for about 10-15 seconds or until the surface starts to bubble. Turn it over with some tongs and cook the other side for 30-40 seconds until cooked. Then using the tongs place the less cooked side onto direct flame for 10-15 seconds or until the chapati fluffs up.
7. Serve without spreading any fat onto of the chapati.