-
Put flour in
mixing bowl, reserving about half cup for rolling chapatis.
-
Mix salt
through the flour in the bowl, then rub in ghee or oil, if used.
-
Add water all
at once and mix to a firm but not stiff dough.
-
Knead dough
for at least 10 minutes (the more it is kneaded, the lighter the bread
will be).
-
Form dough
into a ball, cover with clear plastic wrap and stand for 1 hour or
longer (if left overnight, the chapatis will be very light and tender).
-
Shape dough
into balls about the size of a large walnut.
-
Roll out each
one on a lightly floured board (using reserved flour) to a circular
shape as thin as a French crepe.
-
After rolling
out chapatis, heat a griddle plate or heavy-based frying pan until very
hot, and cook the chapatis, starting with those that were rolled first.
-
Put chapati
on griddle and leave for about 1 minute.
-
Turn and cook
other side a further minute, pressing lightly around the edges of the
chapati with a folded tea towel or an egg slice.
-
This
encourages bubble to form and make the chapatis light.
-
As each one
is cooked, wrap in a clean tea towel until all are read.
-
Serve
immediately with butter, dry curries or vegetable dishes.