This chapati flour is made from specially selected wheat flour, and is ideal for making chapatis, as well as other Indian breads including puris, parathas and tandoori rotis. The flour is milled to a medium grain for smooth chapatis that have a little more bite – making them idea for mopping up curry sauces. Brush warm chapatis with melted ghee for a richer flavour.
How to make chapatis
280g Natco chapati flour
168ml tepid water
½ tsp salt
In a large bowl mix the chapati flour, ghee and salt. Add the water to make a thick dough. Knead the dough well until it is soft and pliable. Set aside for 10 minutes. Divide the dough into gold ball sized pieces, dust with dry flour and roll out until approx. 15cm in diameter. Heat a heavy griddle or frying pan with a little ghee until hot. Place the chapatis in the hot pan, cooking each side for 1 to 2 minutes until small bubbles start to appear and the chapati has turned brown. Remove from the pan, brush with a little ghee and serve hot with vegetables and lentil dishes.Packed in a factory that handles nuts in a separate area. Contains cereals (wheat). May contain traces of soya. Allergens listed in bold.
- Use to make chapatis, puris and roti
- High fibre wheat flour
- Mix with ghee, water & salt
- Medium-grain texture
- Gives a little bit of bite to Indian breads
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