Wholewheat chapattis

Chapattis are a type of flat, unleavened bread. The secret to good chapattis is frying and eating them within half an hour, otherwise they tend to become very tough. You can make these on the fire if you have a cast-iron flapjack maker, otherwise you can use on a non-stick pan and cook them indoors. Recipe from Sannie Smit's Potjiekos Favourites.

500g wholewheat flour
2ml salt
50ml butter
250ml water

Mix the flour and salt, chop the butter into small pieces and rub into the flour with your fingertips. Gradually add enough water to make a dough. Gently knead the dough for five minutes until it becomes elastic. Cover the dough and place in the fridge for two to three hours. Pinch off pieces of the dough and mould them into balls roughly the size of an egg. On a floured surface, roll each ball into 180mm rounds, the thickness of a pancake. Gently heat a greased flat-bottomed flapjack maker or non-stick pan, and fry each round of dough for two minutes. Remove and brush both sides with olive oil.