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Middle Eastern spiced chicken and rice

Middle Eastern spiced chicken and rice

8 – 10 hours

All day lentil and ham soup

Pork recipes

All day lentil and ham soup

8 – 10 hours

Beetroot pancakes

Pancake recipes

Beetroot pancakes

Spicy marinated beetroot

Beetroot recipes

Spicy marinated beetroot

Gorgonzola, beetroot and fennel tart

Gorgonzola, beetroot and fennel tart

15 minutes

Beetroot soup with smoked mussels

Soup recipes

Beetroot soup with smoked mussels

10 minutes

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Baby aubergines with rosa tomatoes

10 minutes

Aromatic tripe with coconut cream

Aromatic tripe with coconut cream

2 hours

Coffee and cardamon lamb

Coffee and cardamon lamb

1 hour

Honey baked quinces

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30 minutes

Spicy date chutney

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Spicy date chutney

Chapatis

Chapatis

15 minutes

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Chapatis

By Maranda Engelbrecht

Difficulty Easy

Prep Time 1 hour, 15 minutes

Cooking Time 15 minutes

Ingredients

2 cups wholewheat atta flour,
1/2 teaspoon salt
1/2 to 2/3 cup water

Method

Combine flour and salt, and add water gradually until the flour adheres.
Knead for five minutes and allow to rest in a covered bowl for at least one hour.
Divide into 12 balls and roll out thinly.
Heat a large greased frying pan, and cook one chapati at a time. Turn when browned. The chapati will bubble.
Serve warm.

Atta flour is also known as continental flour and is available at Indian specialty stores. You can substitute finely ground wholemeal flour mixed with a little plain white flour.

TASTE’s take:
An Indian bread that is best made just before serving.