Chappatis

225 g/8 oz plain wholemeal flour
pinch of salt
about ISO ml/1/4 pint water
polyunsaturated margarine for spreading

Sift the flour and salt into a large bowl and make a hollow in the centre. Add the water gradually, working in the flour to make a firm dough. Knead well for about 15 minutes, until the dough is smooth. Cover with a damp cloth and leave to stand for about 30 minutes. The dough should he quite firm and hard.

Divide the dough into 8 portions. Roll each into a circle, about 15 cm/6 inches in diameter, sprinkling the rolling pin and work surface with flour to prevent sticking.

Cook each chappati in a very hot heavy frying pan, without fat. When the top surface shows signs of bubbling, turn the chappati over and cook for 30 to 40 seconds on the other side. Then place the chappati under a warns grill until it puffs up. Spread margarine lightly on one side, fold over and serve hot