Chapati

Finally, I can enjoy these traditional Indian breads with my curries! If you’re coeliac or just want to avoid gluten, I’m sure you’ll enjoy these as much as I do. ‘Chapat’ means ‘to slap’ which aptly describes how to make these – slap the dough down to flatten as you then turn and repeat.

Makes 7

Ingredients

• 240g/1 3/4 cups gluten-free plain (all-purpose) flour
• 70g/2 1/2 oz mashed potato
• 2 tsp Lucy Bee coconut oil, melted, plus 3 tsp for frying
• 100ml/scant 1/2 cup warm water

Method

1. Put the flour and mashed potato into a large mixing bowl and rub together between your fingertips until it forms a breadcrumb-like mixture and there are no big lumps.

2. Add the 2 tsp melted coconut oil and 50ml/scant 1/4 cup of the warm water to the flour and potato mixture and mix in using your hands. When it starts to form a ball of dough, add the rest of the water and knead until all the crumbs are mixed in. Knead the dough for a further 3 minutes then set aside.

3. Wipe the work surface clean with a wet cloth and place a small sheet of cling film on it; the moisture will help the cling film to stick to the surface and make it easier to lift your chapatis into the pan.

4. Divide the dough into 7 balls and place one on top of the cling film. Place another small piece of cling film over the top and roll out the dough to a round about 10cm/4 in diameter.

5. Heat 1 tsp of the coconut oil in a frying pan. Remove the top piece of cling film and, using the bottom piece to lift the chapati, invert it into the frying pan. Cook until bubbles start to form then flip it over and cook the other side until there are a few brown spots. Repeat with the remaining dough, adding the remaining coconut oil as needed.

Tips and notes

These freeze well so you can make a batch ahead of time and defrost as needed.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.