Chapattis

This should make 6

One of my Indian friends gave me this recipe and said play with it. She usually makes her Chapattis from a mix of fine and coarse cornmeal, but says her sister uses lentil flour and her late mother used a mixture of chickpea and rice flour. Her mother-in-law uses a mixture of whatever is handy including wheat flour

100g coarse corn meal
200g fine corn meal
1/4 teaspoon salt
120 ml water
1 teaspoon oil
Oil for Frying

Sieve the flour and salt into a bowl. Make a "well" in the centre and pour in the oil and water. Work together with your hands until the dough clumps together in a ball takes about 4 minutes

Leave the dough to settle in a cool place for 30 minutes (fridge).

Flour board with a little more flour. Divide the dough into "golf balls" place on the board and then flatten them with your hands. Turning after each thwack to keep them floured. As the dough absorbs flour, it becomes more workable - Roll out to about 15cms (6ins) across and about 1/2cm thick (1/4 inch), making sure both sides are well floured.

Fry them in a hot frying pan, one at a time turning frequently until they are golden.

Gluten Free Chapattis