Grilled chapatis for wraps & dips recipe

Ingredients

• 200 g wheat flour + 2 tbsp for the work surface
• ½ tsp salt
• 100 ml water
• 3 tbsp rapeseed oil

1. Mix all the ingredients together, stirring with a wooden spoon until the flour and liquid combine to form a dough. Turn the dough out over a floured work surface and knead it firmly by hand for 5 minutes. Cover the dough and rest it for 20 minutes.
2. Divide the dough into six uniform pieces and roll them out as thinly as possible with a rolling pin.
3. Grill them over direct heat for 2–3 minutes each side.