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A thoroughly nice chapati Baking your own bread is an ancient and spiritual experience that everyone should just bloomin’ well get on with and stop moaning. And if you don’t have the time or patience to do it, then just flob right off and go eat a potted noodle or whatever it is you lot like to eat. With this message still ringing in our poor little ears, we left River Cottage for the last time and set about finding the quickest and easiest way to appease old Hugh and his mates before things turned ugly. Sure enough, we found it. A delicious chapati. (makes 12) 2 cups wheat flour 1 tsp ghee or oil 1 tsp salt A little water Mix all the dry ingredients together and knead with as much water as it takes to form a smooth, elastic dough Leave to prove for one hour Make as many identical balls as you like/need, sprinkle with spare flour and roll out to roughly the thickness of a tortilla Heat your griddle, or skillet, or frying pan and place your chapati on it Cook the chapati on both sides, until brown spots appear Serve with whatever you fancy - we can’t tell you! Easy, or is it? There is undoubtedly art in the perfection of these apparently simple breads. Ours for instance were a little crispier than we might have liked, so we welcome you to inundate us with tips and tricks to achieve the soft, pleasingly chewy chapati we all want to eat. Comment away. -   http://www.thriftygobbler.com/96/

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