This recipe is adapted from a chapati recipe in Madhur Jaffrey's Indian Cookery.

250g wholemeal flour, plus extra for dusting
175ml water

Put the flour in a bowl
Slowly add the water and mix to form a soft dough

Gather the dough together and knead it for 6-8 minutes until it is smooth

Return the dough to the bowl, cover with a clean cloth or sheet of kitchen roll and leave for 30 minutes

Set a frying pan or griddle on a high heat, once hot, turn the heat to low

Knead the dough again and divide into the number of flatbreads that you want. This recipe will make about 12 which are roughly 14cm in diameter, if you want bigger ones for making wraps, it would probably make about 4 - 6 depending on the size of your pan.

Take one part of the dough and roll into a ball, press down on it to flatten slightly, then roll it out to the desired size, it should be no more than 0.5cm thick.

Pick up the flatbread, shake off any excess flour and slap it onto the pan. Let it cook for about a minute or so, developing a few brown spots on the underside. Use tongs or fingers to pick it up and turn over, cooking for about another minute, to get some brown spots on the other side.

Put the flatbread onto a warm plate and cover with a clean cloth to keep it warm and pliable.

Make all the flatbreads this way, adding to the pile.

Eat with curry, chilli etc or use bigger ones to make wraps.
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