Classic Onion Chapati

Instructions

1. 1

   In a large mixing bowl, combine 320g whole wheat flour, 120g finely chopped onion, 2 tsp carom seeds,

2. 2

   5 tsp salt, and 1 tsp mixed spice (red chili powder, cumin powder).

3. 3

   Gradually add about 180ml water, mixing as you go, until a soft, pliable dough forms. You may need a little more or less water depending on the flour.

4. 4

   Knead the dough for 5-7 minutes until smooth and elastic. Cover and let it rest for 15-20 minutes.

5. 5

   Divide the dough into 8 equal portions and roll each into a ball.

6. 6

   Dust a rolling surface with a little flour. Take one dough ball and roll it out into a thin, round chapati (about 15cm diameter).

7. 7

   Heat a tawa or flat skillet over medium-high heat. Place the rolled chapati on the hot tawa.

8. 8

   Cook for about 30 seconds or until small bubbles appear, then flip and cook the other side for another 30 seconds. Press gently with a cloth or spatula to help it puff up.

9. 9