- Stoneground Wholemeal Flour
- Ideal for traditional Chapatti's
- Contains gluten and wheat. Allergy Advice! For allergens, including cereals containing gluten, see ingredients in bold. For allergens, see ingredients in bold.
Store in a cool dry place.
Instructions: Cooking suggestion; Ingredients for approx. 5 chapattis. 300g/11oz Chapatti Flour - Approx. 100ml - 200ml / 1/3 pint of water - 30ml / 2tbs sunflower oil (optional) STEP 1 Place flour in a large bowl, make a well in the centre and stir the water in stages. STEP 2 Add the oil and work into a soft dough by hand. Knead for approximately 5 minutes. STEP 3 Divide the dough into 5 equal pieces and make into small balls by hand. STEP 4 Roll out each piece on a floured surface, with a rolling pin, into a thin round circle. STEP 5 Place a tava or frying pan on a medium heat. Toss the raw chapatti between both hands, in quick succession. STEP 6 Place the chapatti into the tava / pan until blisters appear, then turn and cook the other side. (TIP: When blisters appear, carefully press with a folded tea towel, to allow the chapatti to rise). STEP 7 For a more traditional, risen chapatti, remove the chapatti from the tava/pan and place over an open gas flame for a few seconds, using tongs. STEP 8 Cook until golden brown on both sides and serve hot.
Number of uses
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
|Typical Values||As sold 100g contains||-|
|Energy||1498.60kJ (354.20kcal)||.00kJ (.00kcal)|
|*Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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