To make delicious and authentic chapatties... Blend 200g East End Cornmeal Fine with 100g East End Cornmeal Coarse. Gradually add just enough cold water to make a stiff dough. Knead dough for 3-4 minutes and place in bowl. Leave in fridge for 1/2 hour. Divide dough into 4 or 5 evenly sized balls, take each ball and roll it out to desired thickness (usually 2-4mm). Meanwhile heat your tawa, hot plate or frying pan over a medium heat. Put 1-2 teaspoons East End Sunflower Oil into saucepan and gently heat each chapatty, 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.) East End Chapatties are delicious with East End Sag and many other East End dishes.
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