So now that I’m trying my hand at the odd video, well, I figured that it was the perfect time.
I’m going to add the recipe below, but the true technique is in the way that it is cooked, and you really need to watch the video to get the full effect.
If you would like to make the red lentil dahl to go with the chiapati, the recipe is here.
- 1 cup plain flour
- 1/2 cup water
- Mix the flour and water until well combined.
- You may need to add a little more of either.
- Remove from bowl and knead well on the bench until the dough is soft and elastic.
- Cut into 4 and using a rolling pin, roll the small dough balls flat until they are about 3mm thick.
- Heat a non-stick frypan until smoking and add a knob of butter. once almost melted gently place the flat chapati over the remaining unmelted butter.
- Leave until browned and bubbly underneath and turn over, swissing in the remaining butter. Once browned and bubbly on the second side, remove and add another knob of butter.
- Cook the remaining chapati the same.
- Once you have cooked all four chapati, remove fry pan from the stove top and turn on your largest hob. You will then place the chapati on top of the flaming hob to burn off some of the butter fat, and crisp up the edges. Don’t completely burn it, just give it a nice charred look.
- Continue to do this to all remaining chapati.
- Serve with a delicious [url href=”http://thelifeofclare.com.au/red-lentil-dahl/” target=”_blank”]red lentil dahl[/url]