Chapattis

1. Mix the flour and salt in a bowl. Add
15ml sunflower oil, then add enough
warm water to the mixture to form an
elastic dough.

2. Divide the dough into eight equal parts.
Roll out one ball into a thin circle and
brush with oil. Roll up like a Swiss roll and
then twist it around to look like a snail
shell. Do the same with the other seven
balls. Cover each ball with clingfilm and
set aside to rest for 30 minutes, or until
you are ready to cook them.

3. Roll the balls out onto a lightly floured
surface so that each ball measures about
25cm in diameter.

4. Heat a frying pan over a medium
heat and melt 5ml butter. Fry a chapatti
for a few minutes, then turn over and
cook the other side. Remove from the
pan and cover with a clean dishcloth.
Repeat with the remaining dough.
Serve warm.