Grind peanuts into a fine powder.
In a bowl mix together ground peanuts, flour, cumin and pepper. Slowly add water, mixing and kneading to make a firm but pliable dough. Add more water if necessary. Cover with a damp cloth and set aside for 30 - 60 minutes.
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.
Lightly flour the work surface. Using a rolling pin, roll out each ball as thin as possible into a round disc, turning and dusting with flour as necessary.
Preheat a 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 onto it. Cook for about 15 seconds or until it picks up a few brown spots underneath. Turn the chapati over 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 turn light brown. It takes about 2 minutes to cook each chapati.
Repeat the process; keep chapatis covered until ready to serve.
Serve with vegetable, yoghurt dish or chutney. It can also be eaten with a dip as a snack.
Per chapati: energy 627 kJ (150 cal); protein 6 g; fat 6 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 16 g; fibre 4 g; calcium 18 mg; iron 1.3 mg; sodium 2 mg
½ cup raw or roasted, unsalted peanuts
1 cup wholemeal flour
½ teaspoon ground cumin
¼ teaspoon ground pepper
⅓ - ½ cup warm water
Flour for dusting
Peanuts contain heart protective nutrients such as mono-unsaturated fats, vitamin E and soluble fibre.