Chapati

Ingredients

• 200 g wheat flour (Type 1050)
• 200 g cornmeal
• 3 tbsp soft ghee (or clarified butter)
• 1 tsp salt
• flour (for the work surface)

Instructions

1. 1.

   Combine wheat flour and cornmeal in a bowl. Add 2 tbsp ghee, salt, and 225 ml water; knead into a smooth dough for several minutes. Shape into a ball, cover, and rest for about 20 minutes.

2. 2.

   Divide the dough into roughly 15 equal pieces, shape each into small balls, then roll out on a floured surface to 1–2 mm thick round discs suitable for pan cooking.

3. 3.

   Heat a skillet; cook the corn flatbreads one at a time in remaining ghee for about 1 minute, flip and finish cooking until they turn light brown.