Given how fabulous the Beremeal Bannocks were, and give that I was doing an Indian meal for MIL’s birthday, I just had to try out one of the other recipes Fay@The Wind and the Wellies sent me – beremeal chapattis.
I’ve never made any sort of chapattis before, and the fact that some of the visiting family are also regular visitors to India meant that I was doubly nervous. I needn’t have worried – the India officianados loved them. S actually wound up cooking half of them, trying to mimic the action of the women he had watched so many times, and they were all devoured. Give them a go!
5 oz (125mg) Birsay beremeal
½ tsp salt
½ Tbls cooking oil
2 fl oz water (approx.)
(Makes 8 small chapattis)
- Mix the flour with the salt and oil, add the water (just enough for the mixture to hold together – not too wet).
- Leave covered in the fridge for at least 2 hours.
- Divide mixture into 8 parts and roll each piece out to about saucer size. We weren’t sure what size saucer, so just went for as thin as we could get.
- Cook on a hot bakestone/girdle or in a clean dry frying pan over a high heat until going brown in patches on the underside, then turn over and cook the other side.
- Keep warm in a clean dry tea towel as you cook them and serve as warm as possible.
Apologies for the poor photo, we were in a hurry to eat them…