Pearl Barley Chapatis

This bag of pearl barley flour has been sitting in my cupboard since Christmas. I'm a big fan of whipping up chapatis and have experimented with many different types of flours now this combo with pearl barley and organic whole wheat is the best yet.

Method

Use a round pan or flat bowl to work the flour. Add the flour and just literally drop in water with your fingers and work into a ball of wetish dough. Be careful not to overdry.

Keeping kneading for as long as you can stand it as the longer you work the proteins of the flour into the mix the easier it will be form air bubbles when you fry it.

Grab small pieces of dough and roll out flat with a rolling pin on some flour, get as thin as you can.

Heat a pan and dry fry the chapatis til they puff up, turn over and remove from pan as soon as they start to burn.

Serve with dahl.

• Chapati
• Ricotta

This is a Version of this Recipe: hand made chapati with ham and ricotta

DeeColeman