pearl barley chapatis

By
Jellycatjill
on April 23, 2011

should have been a bit clearer to myself about accepting pearl barley instead of pearl barley flour lol so i just morter & pestaled it and i think it was quiet successful for my very first go !! not as good looking as the originals but i will keep practising

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.