Instructions: Rub the butter or ghee into the flour and salt then add sufficient water to form a soft dough the amount of water required will depend on the texture of the flour.

Knead the dough until smooth on a floured surface then cover and leave for 30 minutes.

Divide the dough into twelve pieces then roll each piece into a ball between the palms of your hands.

Flatten then clip each one into the extra flour.

Roll into circles about 90mm in diameter. Cook the chapattis directly on the simmering plate for .30 seconds on ouch side until brown spots appear.

Keep the chapattis warm in a piece of aluminium foil lined with absorbent kitchen paper until all the breads are cooked.

These are one of the easiest Indian breads to make and should be cooked directly nn the Simmerig plate of the aga.

Makes 12

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