A good friend of mine showed me how to make chapati a long time ago. I was so amazed at how few ingredients were needed and how quick and tasty they were. Chapati are traditionally served with lentils or a curry but I wanted something light for lunch.
I really fancied hummus but realised I had no chickpeas but still determined to have hummus I made do with my cauliflower, roast garlic, tahini and spices and it was delicious.
Its amazing what you can make with so few ingredients and a bit of imagination.
Please let us know if you try them.
Lou x
Ingredients:
- For the chapati
- 140g wholemeal flour
- 140g plain flour, plus extra for dusting
- 1 teaspoon salt
- 2 tablespoon olive oil, plus extra for greasing
- 180ml hot water or as needed
For the cauliflower hummus:
- 1/2 head cauliflower
- 1 bulb garlic, top sliced off
- 1 tablespoon tahini light
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1-2 tablespoon olive oil
Method:
- Step 1: Make the chapati dough. Mix all the ingredients together and knead for 5 minutes. Diving into 8 balls and leave on the counter top under a clean tea towel to rest.
- Step 2: Start the cauliflower hummus. Wrap the garlic with a tablespoon of oil in a tinfoil parcel and roast in the oven or air fryer @180ºC for 20-30 minutes until completely roasted and soft. Steam the cauliflower florets or boil them in water until soft.
- Step 3: Flour the work top and dust a rolling pin, roll out the dough balls into flat circles, they should be thin like a tortilla. Keep the dough covered all the time with a clean tea towel. Warm a frying pan on a medium heat, make sure the pan is hot. Add the first chapati and cook until you see bubbles, then flip and cook the other side, repeat. They will have brown spots but try not burn them too much.
- Step 4: To a blender add the cooked cauliflower, squeeze the roasted garlic, add the tahini, turmeric, cumin, salt and olive oil, blend until smooth.
- Serve the chapatis with the cauliflower hummus, chopped herbs, raw red onion or cabbage.
