I’ve been perfecting my chapatti recipe each time I’ve made some and todays were definitely the best so far. Soft and flavoursome. The perfect accompaniment to the slow cooker turkey curry I made over night.
I think their improvement was down to increasing the amount of arrowroot powder that I used. I shall keep experimenting but for now – these are nearly all gone!
Garlic and Coriander Chapatti (Gluten free) – makes 12
- 150g buckwheat flour (Plus extra for dusting)
- 50g chickpea flour (gram or besan flour)
- 2 tbs arrowroot powder
- 100g potato, peeled and cooked
- 2 tsp minced garlic
- 1 handful coriander, finely chopped
- 1 tsp salt
- freshly ground black pepper
- Mash the potato till smooth
- Stir in the garlic, coriander and seasoning
- Sieve over the flour and arrowroot powder and using your hands form it into a dough
- Add more flour if too sticky or a little warm water if too dry. The dough should be soft and a little sticky
- Taking gold sized balls of dough, flatten and roll out into a rough circle (It will not be perfectly round due to buckwheat being a hard flour)
- Heat some oil (and butter or ghee if not requiring a dairy free) until melted and decant into a pot
- Brush the pan with the oil and place a rolled chapatti in the pan
- Flip it over when the chapatti begins to puff up and brown slightly underneath
- The same will happen on the other side
- Slide onto a warmed plate and brush with butter or ghee if you desire
- Brush the pan with oil again and repeat with the rest of the dough
- They taste best served immediately, but do keep well in the refrigerator.