Chapati za Nazi — Coconut Chapati

Shopping list

• 400 g plain flour — plus extra for dusting

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• 250 ml coconut milk — tinned or fresh

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• 100 ml warm water — as needed

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• 1 tbsp caster sugar

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• 1 tsp fine sea salt

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• 60 ml vegetable oil — for brushing and cooking

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Step by step

1. 1

   In a large mixing bowl, combine the plain flour, caster sugar and salt.

2. 2

   Pour in the coconut milk and begin to mix with a wooden spoon or your hands until a shaggy dough forms.

3. 3

   Add warm water a tablespoon at a time until the dough comes together into a soft, slightly sticky ball (you may not need all the water).

4. 4

   Knead on a lightly floured surface for 8– 10 minutes until smooth and elastic. Cover with a damp tea towel and rest for 30 minutes.

5. 5

   Divide the dough into 8 equal portions and roll each into a ball. Cover again.

6. 6

   On a floured surface, roll one ball out into a thin circle about 20 cm in diameter. Brush lightly with vegetable oil.

7. 7

   Roll the circle up tightly into a log, then coil the log into a spiral. Flatten gently with your palm. Repeat with remaining dough.

8. 8

   Let the coils rest for 10 minutes, then roll each one out again into a circle about 18 cm across.

9. 9

   Heat a heavy frying pan or tawa over medium-high heat. Cook each chapati for 1– 2 minutes per side, brushing lightly with oil, until golden brown spots appear and the bread puffs slightly.

10. 10

    Stack the cooked chapati on a plate and cover with a clean tea towel to keep soft. Serve warm.