1. Whip yoghurt and water together. 

2. Mix together flours, chilli powder, cumin, turmeric and oil. Slowly add whipped yoghurt, mixing and kneading to make a firm but pliable dough. Use more water if necessary. Cover with a lid or damp cloth and set aside for 30 - 60 minutes.

3. Knead the dough again, divide into 6 equal portions and shape each one into a round ball. Flatten each ball slightly, dust both sides with flour to prevent sticking. Keep them covered.

4. Lightly flour the work surface. With a rolling pin roll out each ball as thin as possible into a round disc, turning and dusting with flour as necessary.

5. Preheat skillet or heavy based pan on medium heat for about 4-6 minutes. When hot (not very hot and smoking), slap the rolled out dough on it. Dribble a little oil on top and cook for about 15 seconds or until it picks up a few brown spots underneath. Turn the chapati over, dribble a little oil on top and cook for another 15 seconds. Cook on each side, turning over a few times, pressing the edges gently. Transfer to a plate when both sides are golden with brown spots. It takes about 2 minutes to cook each chapati. 

6. Repeat the process; keep chapatis covered until ready to serve.

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Serve with dhal, vegetable and/or chutney

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Per chapati: energy 796 kJ (190 cal);

protein 9 g; fat 5 g; saturated fat 0.7 g; carbohydrate 24 g; fibre 7 g; calcium 67 mg;

iron 2 mg; sodium 26 mg

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Makes 6

 

½ cup non fat (fat free) plain yoghurt

1/8 cup water

1 cup wholemeal flour 

1 cup chickpea flour (besan)

¼ - ½ teaspoon paprika or chilli powder

½ teaspoon ground cumin

¼ teaspoon turmeric powder

4 teaspoons cold pressed peanut oil or extra virgin olive oil + 4 teaspoons for baking 

Flour for dusting