Servings: 4-5 chapatis

Ingredients

• 1 cup chapati wheat flour
• Pinch of salt
• 1/4 to 1/3 cup water
• 2 tsp ghee

Method

Preparing the Chapati Dough

Put the wheat flour and salt into a bowl and mix well. Slowly add water and with your fingers, keep blending the flour and water together until you have a non sticky but soft dough. Knead the dough with your knuckles for about 5- 10 minutes until it is softer and smoother.  Divide the dough into small lime sized balls. Take one dough ball and dust it with wheat flour. Place the dough ball on the rolling board, flatten it with the rolling pin, keep rolling and dust from time to time with a little flour  to prevent sticking. When you have a dough circle of about 6-7cm diameter and 1/8cm thick, your chapati is ready for cooking.

Cooking the Chapatis

Place a heavy bottomed iron griddle on medium heat. Check that it is the right temperature by sprinkling a pinch of flour on it. When the flour turns brown, the griddle is ready.  Place the chapati on the griddle and when small bubbles appear, turn the chapati over using your hand or a spatula. When the underside of the chapati becomes light brown ( check from time to time), turn it over and finish cooking the other side. You can use a cloth to lightly press on the chapati so that it puffs up.  When done place the chapati in a hot box. Spread a little ghee on one side of the chapati. Serve hot.