Bajari Flour Heera Bajri 1kg

Measure 300 g of Heera Bajri Flour in a bowl. Gradually add just enough cold water to make a stiff dough. Knead the dough for 3–4 minutes and place in a bowl. Leave in the fridge for ½ hour. Divide dough into 4 or 5 evenly sized balls, take each ball and roll it out to desired thickness (usually 2–4 mm). Meanwhile heat your Tawa, hot plate, or frying pan over medium heat. Put 1–2 teaspoons of Sunflower Oil into a saucepan and gently heat each chapatti, turning several times, until golden brown. Suitable for freezing. (Cook as above, freeze, then defrost and heat thoroughly under the grill or in the oven before serving.).