Chapati

Ingredients

• 250g atta or wholemeal flour
• 150ml lukewarm water
• 1/2 tsp salt

Method

• Combine ingredients a mixing bowl to form a dough.
• Knead dough for 5-10 minutes until it is smooth and firm.
• Sprinkle the dough with water and cover with a damp cloth. Let stand for 1/2 - 2 hours.
• Divide dough into 15 pieces.
• Dip each piece in flour and then roll flat and round on a floured surface. The expected size is about 15cm!
• Heat a fry pan over medium heat.
• Knock excess flour of and dry-cook on the pan. When small, white blisters appear on the surface the edge begins to turn up, turn over and cook the other side. When the surface bulges with air pockets, lift the chapati and toast both sides over a naked flame for a few seconds. The chapati should puff up like a ball.

Source

The Hare Krishna Book of Vegetarian Cooking