Chapati - Indian bread...sort of.

Do I need to apologise again? Ok, I think you get the message - I just can't stop tampering with Indian recipes and now I've been having a go at the bread. The fact is that the original chapati or roti are so delicious that I can't even come near imitating them so I've tried out my version and its' benefits I shall list below for you using my accountant-like voice:

• it's salt-free and light so you can pile it on your plate,
• it's quick and easy to make so it's perfect when you realise you've got no bread in,
• it's good with salads, curries, soups - pretty much anything really.

The original chapati recipe that I read is not grossly different as regards ingredients, the only thing I've taken out is the salt (as they're eaten with food that's already salty I decided it wasn't necessary) and also I've changed the way of cooking them so in the end they don't have the familiar 'puffed up' chapati look.

You just copped out because you couldn't make them the real way! you may cry.

Actually it might have had a bit to do with it - but as it happens they came out nice anyway and a pretty healthy alternative as bread goes. Here's what you'll need:

• Some wholemeal flour (one generous handful should make six little chapatis),
• some luke warm water

No you haven't mislaid the rest of the ingredients - that's it. If you like, you can add some ground pepper or a few cumin seed or fennel seeds to the mixture. But otherwise, that's your lot - if you can get good quality wholemeal bread from a mill, then you'll be a very happy chappy. So onwards, what do you have to do?

With only two ingredients I expect you already have an inkling of what to do - yes, mix them together.

Obviously don't pour in a load of water at once - a bit of a time until you've got a dough that's neither too dry nor too sloppy. Leave it to rest for a few minutes (don't ask me why - the original recipe says so, perhaps bread dough gets tired easily) cover it with a damp cloth and go and do your own thing. Once you've done you're own thing, come back, sprinkle a little flour on a board, divide the dough into little balls and roll them out into circles - if they're thinner they'll be quicker to cook and also lighter to eat.

Now comes the cunning bit - instead of using a skillet or a frying pan, just lightly grease the grill pan and put them under the grill. That way you'll get a whole batch done in one go and they'll come out crunchy and light - but perhaps slightly burnt if you go off and forget about them so stay nearby and when you see little bubbles on the surface flip them over (perhaps turn off the heat if it's a strong grill) and in two or three minutes they'll be done.

Start gnashing your teeth because they're quite crunchy and as I said, very nice with anything sloppy and runny (or is that just when I cook?). So, if you don't mind flimsy impersonations of chapati this one is for you - feel free to peruse my Chapati photo gallery below and who knows, it may inspire you...to go out and get some real Indian Chapatis.