Ingredients:

• 150g Eurostar gluten free chapati flour (medium brown) 
• 80ml warm water
• 7ml (1/2 tbsp) milk
• 1/4 tsp of salt
• 1 ltr rapeseed oil heated to 200 degrees 

Method:

1. Place the flour in a large bowl.
2. Add the water in small amounts to the flour in order to bind it. Don’t make the dough too wet. Only use enough water to form a dough. The quantity specified is estimated, use more or less as needed.
3. Knead the mixture together for about 5 minutes until it sticks together.
4. Add the milk and salt and knead for another 5 minutes. 
5. Roll the dough in a ball and cover the dough with a damp cloth or paper towel. Place it somewhere warm for at least 1 hour. 
6. Split the dough into 4 evenly sized balls and make them as round as you can.
7. Roll out into discs they don’t have to be perfect but keep them on the thicker side instead of thin because they risk falling apart then.
8. Place them gently into the hot oil nor more than 2 at a time, once they puff up on one side turn over once golden brown take out. 

Enjoy!