Once you’ve had a taste of the good stuff it’s very difficult to go back. Nowhere is this more true than when it comes to bread. In this recipe we want to give you a go at making your own, to see just how delicious (and satisfying) it can be. Rather than go in at the deep end though, we’re kicking off with the simplest bread of them all: the humble chapati. Prized in India for its easiness to prepare (and the fact that they’re awesome for mopping up sauce).
125g wholemeal flour
flavourless oil, or olive oil
300g potato, 1cm dice
1 garlic clove, finely chopped
3 tbsp fresh coriander, roughly chopped
1 aubergine, 2cm dice
½ red onion, thin half moons
1 tsp ground coriander
1 tsp ground cumin
¾ tsp ground turmeric
¼ tsp mild chilli powder (optional)
1 vegetable stock pot
125g baby spinach
200g Greek yoghurt
2 tbsp flaked almonds
salt and black pepper
1. Put all but 2 tbsp of the wholemeal flour into a bowl with ¼ tsp salt. Gradually add 50–75ml water whilst you mix it with your hands. Keep mixing and adding until you have a soft (but not soggy) dough.
2. Sprinkle the remaining flour onto your work surface and coat the dough in 1 tsp oil. Knead the dough by pushing it away from you on the work surface. Form it back into a ball and then push it away again to stretch it. Once you’ve pummelled it for a few mins leave it to rest.
3. Prep the potato (no need to peel), garlic and fresh coriander. Trim the top and bottom off the aubergine and discard. Cut the aubergine in half lengthways, then slice each half lengthways into 2cm thick slices. Now line up the slices and chop widthways into 2cm dice.
4. Heat a frying pan over a medium–high heat. Add 2 tbsp oil and the aubergine and fry, stirring, until golden and slightly softened, about 6–8 mins. Add 1 tbsp oil, the onion and garlic and cook for 5 mins, or until soft. Add the ground coriander, cumin and turmeric and mix well. Now add the chilli powder if you’d like a bit of extra heat. Add the vegetable stock pot to the pan with 300ml water and stir until dissolved. Add the potato, bring to a gentle simmer, reduce the heat to low, cover with a lid and cook for 10–15 mins. Stir every 5 mins.
5. Once the curry has cooked for 10–15 mins with the lid on, remove the lid and let it bubble until reduced by a third (you don’t want it watery). Add the baby spinach, stir well to combine everything and simmer until the spinach wilts. Remove from the heat and wait 5 mins before stirring through half of the Greek yoghurt (too hot and the yoghurt will split).
6. Divide your dough into 4 pieces, then roll out each piece as thin as a pancake to form your chapatis. Tip: If you don’t have a rolling pin you can use a wine bottle or even a tin can. Place the chapatis in a searing hot, dry frying pan and cook on both sides until you see little light brown spots form.
7. Mix the remaining Greek yoghurt with half of your chopped coriander, a bit of salt (less than ¼ tsp) and a few grinds of black pepper to make a ‘raita’ (AKA yoghurt sauce). Add 1 tbsp water if it is too thick. Serve your curry with the chapatis and raita on the side and sprinkle over the remaining coriander and the flaked almonds.