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Recipe from: 10/1/2005 12:00:00 AM

Ingredients 4
Servings 8
Time 60


  • 555
    cake flour
  • 5
  • 60
    sunflower oil
  • 40


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.


Read more on: shallow-fry

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