Chapatis

Yield: 20-24

3 cups fine wholemeal flour or roti flour
1-1½ teaspoons salt, or to taste
1 tablespoon ghee or oil, optional
1 cup lukewarm water

Method:
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 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 bubbles to form and make the chapatis light. As each one is cooked, wrap in a clean tea towel until all are ready. Serve immediately with butter, dry curries or vegetable dishes.