Jacob suggests his own accompaniments, but I think these will go better with Belly’s own Paneer Tikka, Vegetable Biryani or Creamy Spiced Lentils. And who are you going to believe, the part-Injun or the, er, competent cook? Anyway, over to Jacob…
To make a chapati you only need:
Wheat flour (stone ground preferably) mixed with a little oil and water to form a dough.
1) Take small handfuls of the dough and roll each handful out thinly until you have a dinner plate-sized circle.
2) Heat up a griddle or frying pan WITHOUT oil and, after a minute or so, slap a chapati onto the pan. Dry-fry on each side for a minute or two until brown spots appear.
More thorough instructions with pictures can be found here.
So make some chapatis and while they’re still hot shove some filling onto one and roll it up. Munch. For the filling anything goes, be it a mashed tinned pimento sardine (?! – Robyn), or sauteed cubed aubergine with mushrooms and a dash of Harisa (a spicey Moroccan condiment)…
