Flax Chapattis

Rustle up a stack of flax chapattis next time you're cooking curry!

You may remember our post on omega oils- well continuing on that theme, here's a great way to add the top plant source of omega 3s, flax (or golden linseed), to your daily fare: flax chapattis are an enriched dough that is easy to knead and roll out- and, once cooked, they seem to stay soft longer than regular chapattis.
Makes about 14:
2 cups wholemeal bread flour* (1 cup=250ml)
1 cup plain white flour*
(*or 3 cups wholemeal instead of 2:1)
2 tabs ground linseeds
a pinch of salt (optional)
water to mix

• Mix the flours, flax and salt together in a large bowl.
• Add enough water to form a firm (but not too dry) dough. You should be able to poke a shallow dent in it without it sticking to your finger too much.
• Knead for a couple of minutes to get the dough smooth and springy.
• Roll out into thin circles.
• Cook each chapatti on a tawa (available from Asian shops) or non-stick frying pan, turning frequently. They will puff up a little.
• Keep them warm (I wrap them in foil) until you're ready to serve them.