zoom Coriander chapatis

    Save to your scrapbook

    Coriander chapatis

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Coriander chapatis

    No Indian meal is complete without some good bread for mopping up your curry sauce
     

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes

    Serves: 4

    Ingredients

    200g stoneground strong wholemeal bread flour, plus extra to dust
    1 tsp salt
    1 tbsp groundnut oil
    ½ x 28g pack fresh coriander, leaves and stalks finely chopped 

    Method

    1. Place the flour and salt in a bowl. Add the oil and 100ml warm water and mix to a dough. Tip onto a lightly floured surface and knead until smooth.

    2. Add half the coriander and continue to knead until it’s all incorporated. Divide the dough into 8 golf ball-sized pieces and roll to a 1-2mm thickness, roughly a 15cm circle.

    3. Warm a large frying pan over a medium heat. When hot, pat off any residual flour from one of the breads and toast in the pan for 1-2 minutes on each side until puffed and golden. Wrap in a clean, damp tea towel to keep soft and warm until ready to serve. Repeat with the remaining dough. Serve scattered with the remaining coriander.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary