
Serves 8 Chapatis
Ingredients
3 c. whole wheat flour
salt to taste, about 1 tsp.
water as required (about 1 ½  c.)
Directions
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. Â Cover for at least 5 minutes. Â Divide into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll. Â 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. Â Flip and repeat so it becomes lightly browned on both sides. Â Chapatis are often brushed with ghee (clarified butter) after being cooked.
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Country:
Kenya
Notes and Instructions
Sources:Â http://en.wikibooks.org/wiki/Cookbook:Chapati
Photo Credit: Chapati by Seba Della y Sole Bossio on Flickr, Creative Commons Attribution 2.0 Generic