Method to make the Red Cabbage Chapati Quesadillas

01. Measure out 250g of vitamin D fortifiedElephant Atta into a mixing bowl

02. Add 1 tbsp olive oil

03. Slowly add warm water to the flour and knead until it combines into a soft, elastic dough. Use less or more than 230ml of water as is required to make a good dough.

04. Chop up your red cabbage, red onion & coriander

05. Preheat a tawa pan or frying pan

06. Sprinkle some flour onto a clean surface and shape the dough into a long, fat roll.

07. Separate your dough into four equal parts and roll each bit out into a long, flat oval shape around 30cm long.

08. Place one of the ovals of dough in the heated pan and use a small bowl to measure around and cut it into a sort of ‘8’ shape – two circles connected in the middle. Set the extra dough aside to roll out again.

09. On one of the dough circles, layer some chopped cabbage, chopped onion, grated cheese, chopped coriander, 5 or 6 jalapeños, and a pinch of fresh black pepper. Be careful not to add too much filling, or you won’t be able to close the lid.

10. Fold the other circle over the top of the filling like a quesadilla and flip it over.

11. Cook both sides of the stuffed chapati on medium to low heat until it crisps, and the cheese is melted.

12. Repeat this process for the other dough ovals. If there is enough extra dough left over after cutting out the shapes, you can also roll the extras out into a fifth oval and make an extra chapati.

Halve or quarter the stuffed chapatis with a pizza cutter and serve with raita or mint yoghurt. Best consumed hot.