Chapatti Recipe

Bread & Rolls

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Whether you want to fill them with chicken and salad for a lunch time wrap, or have them with a curry on a Saturday night, the Chapatti is a flexible addition to many meals.

You will need:

Preparation time:

10 minutes

Cooking time:

4 minutes

Oven temperature: 0

Makes:

4 Chapattis

Ingredients

125g/ 5oz Glutafin Gluten Free Multipurpose Fibre Mix (same quantity for gluten-free, wheat-free option) *
150ml/ ¼ pt Cold water
25g/1oz Melted ghee or butter

Method

1.Mix Fibre Mix with the water using a fork to make a stiff sticky paste.
2.Cut out 8 x 20cm/8” rounds of baking parchment. Spoon a quarter of the prepared mixture onto one round. Top with another round of baking parchment and gently roll out mix between the paper using finger tips to make a 20cm/8” round. Repeat with remaining mix to make 4 chapatti paper “sandwiches”
3.Place chapatti “sandwiches” one at a time into a lightly greased non stick heated frying pan. Cook for 1– 2 minutes, turn over and cook for a further minute or until the top paper can be easily peeled away. Turn out onto a warmed plate and peel away bottom paper.
4.Brush chapattis with melted ghee or butter and serve warm with prepared gluten-free curry of your choice.

Gluten-free, wheat-free option
*125g/ 5oz Glutafin Gluten Free Wheat Free Multipurpose Fibre Mix, **200ml/7 fl oz cold water, and remaining ingredients as shown.

Tip
Make in advance and reheat briefly in the microwave. Brush with melted ghee or butter just before serving. Add crushed garlic for extra flavour.

To freeze
Wrap in a sealed freezer bag and freeze. Defrost for 30 minutes before reheating as above