Lebanese Rice With Beef, Sumac And Egg
Middle Eastern, Middle EastTake a look
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Vegetarian, Nut Free
225g Chapati flour
Half teaspoon Cumin seeds
Half teaspoon Crushed Red Chillies
Half teaspoon ground Turmeric
Half teaspoon Ajowan seeds
One & a half teaspoons Fenugreek Leaves
1 teaspoon salt
120ml warm water
1 tablespoon oil - Sunflower or similar
Small quantity of melted butter or ghee
Chapati or Roti is an Indian flatbread which is often served with curries as an alternative to rice. They can be plain or spiced, but we particularly like this version flavoured with spices and dried fenugreek leaves, which are also known as Methi:
Sieve the flour and mix with the spices, fenugreek leaves and salt in a large bowl.
In another bowl, whisk the water and oil together then very slowly add it to the flour and spice mixture, stirring constantly until you have a soft but firm dough.
Cover the dough and leave it to prove for about 20 minutes.
Divide the dough into six equal pieces and roll each piece into a ball. Coat each ball in flour and roll out into a thin circular chapati measuring about 15cm in diameter. Cover with a damp tea-towel to prevent them drying out.
Heat a large frying pan and quickly cook one chapati for 30 seconds on one side, then turn it over and cook for a further minute until bubbles appear on the surface and it is browning underneath. Turn it over again and cook for another 30 seconds. If the dough is puffing up, gently press it down but keep it moving in the pan to prevent it burning.
Turn it out onto a clean tea-towel and lightly brush with a little ghee or melted butter. Cover and repeat the cooking process until all six chapati are cooked.