Gourmet Britain

These are very easy to make, and ideal for a barbecue or if you're having a curry.

 300gr/9oz Wholemeal Flour

½ teaspoon (2ml) Salt

200ml to 230ml Cold Water (this will depend on your flour)

1 tablespoon (15ml) Vegetable Oil

Method:

1. Put the flour and salt in a bowl, then mix in enough cold water to make a soft unsticky dough. If you inadvertently-add too much water add a little more flour, so the dough is manageable.

2. Knead for a minute then divide the mixture up into pieces, about the size of golf balls

3. Brush each ball with oil, then put them on a lightly-oiled plate or tray – put the whole thing in a plastic carrier bag, or loosely cover with a tea towel – then rest for about an hour.

4. Press each ball down on a lightly floured surface, then roll them into very thin large circle – about 2mm thick. 

*  At this stage you can stack them between layers of silicon/ non stick baking paper or – 

5. Cook them in a dry frying pan - over a medium heat – for 2 minutes on the first side, then turning & for 1 minute on the second; by which time they should have slightly browned.

 Serve.