i always get a bit confused by the many variants of indian bread. chapati, puri, nan, roti,… i’m making this version for a while now, and i think it is close to chapati (but the dough was originally for the paratha in jaffreys book)
- 100g flour (type 405)
- 100 g flour (type 1050)
- 1/4 tsp salt
- 2 tbsp ghee, melted
- 75 – 100 ml water
mix flour and salt, add ghee, then water (by the tablespoon) until the dough comes together, knead for 5-10 minutes, chill in the fridge for an hour.
cut the dough in six pieces, and roll them out – VERY thin. cook in a dry pan from both sides.