Serves     8 Chapatis


3 c. whole wheat flour

salt to taste, about 1 tsp.

water as required (about 1 ½  c.)


Knead flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.  Cover for at least 5 minutes.  Divide into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.  Place a non-oiled pan on a moderately high fire and test its surface temperature by holding your hand over it. When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.  Flip and repeat so it becomes lightly browned on both sides.  Chapatis are often brushed with ghee (clarified butter) after being cooked.




Notes and Instructions


Photo Credit: Chapati by Seba Della y Sole Bossio on Flickr, Creative Commons Attribution 2.0 Generic