Easy chapatti flatbreads
- 150g wholemeal flour
- 50g plain flour, plus extra for dusting
- 1tbsp ghee or unsalted butter, melted
Mix the wholemeal and plain flours together in a large bowl. Make a well in the centre and gradually pour in 150ml cold water, kneading the mixture until you have a soft dough.
Transfer the dough to a work-surface lightly dusted with flour and knead for 5 mins or until smooth.
Divide into 6 pieces, roll into balls, then roll each ball into a 14cm circle.
In a large frying pan, dry-fry each chapatti over a medium heat for 45-60 secs on each side until brown spots appear.
Repeat with the rest of the dough. Brush each with a little ghee or butter as it comes out of the pan, then stack on a plate to keep warm.