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Wholegrain Indian chappatis

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Origin of dish:  India
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients (serves 6):

    600g wholegrain flour
    3 tsp salt
    lukewarm water


Mix the flour and salt, add a little water and knead for 15 minutes until you get a firm, stretchy dough.
Divide into 18 balls and roll them until 2 mm thick.
Heat a dry pan and cook the chappatis one by one. They should be well-browned on each side.
Advice: Chappatis are easy to take into work for breakfast or a snack, and they're yummy with yoghurt and a drizzle of honey.

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