Homemade Chapatis

Recently I’ve begun to wonder why I ever bought goods I could easily make at home. For example, I haven’t bought a loaf of bread for weeks simply because I can make much better, much healthier bread at home. I’ll concede that it takes a little more time to actually make a loaf of bread than it does to buy one, but to be honest if you enjoy it then why not. Plus, things always taste better if one has made them oneself, not to mention the fact that it is a damn good way to have a break from revision.

It is in this vein of thought that I decided to never buy a pita, naan or chapati again, if I could possibly help it. This little venture will properly take off in a couple of weeks once exams are out of the way. However, I plan to get up at around 7am tomorrow in order to bake a fresh loaf of white bread to have with my traditional Welsh cawl later that evening. It must be noted, however, that chapatis don’t really apply to such time considerations because they are so simple and quick to make it’s a little sickening that I ever bought them from a supermarket.

Indeed, my days of supermarket slobbery are behind me. Never again shall I comfort myself in the safe, yet overpriced, arms of a gloating den of hypocrisy. Alright, perhaps supermarkets aren’t quite that bad, but when you can get enough flour to make 40-50 chapatis for around £1, it’s pretty ridiculous that they presume that their customers will be fully happy in paying in excess of that price for a mere half dozen.

Chapatis {recipe}

Makes 9-10

Ingredients:

• 200g wholemeal flour
• 75毫升窟er, I have been advised that in order to make them extra soft it is better to use boiling water
• salt
• tbsp olive oil