Kikomando

Method

1. Put 100 g of plain wheat flour in a bowl with 0.25 tsp of salt. Rub in 1 tsp of oil with your fingertips, then add 60 ml of warm water a little at a time, mixing to a soft dough. Knead firmly on the worktop for 5 minutes until smooth and springy, cover with a damp cloth and rest 20 minutes.
2. Roll the rested dough into a ball, flatten it and roll out on a lightly floured board to a round of about 20 cm, roughly 3 mm thick.
3. Heat a heavy frying pan or tawa over medium heat. Lay the chapati in the dry pan for 30 seconds until it dries and puffs slightly, then drizzle over 1 tsp of oil and fry 1–2 minutes a side, pressing with a folded cloth, until golden brown with dark blisters. Wrap in a cloth to keep soft.