Chapatis
3 cups all-purpose flour, divided use
1 to 1 1/2 teaspoons salt
1 tablespoon ghee or vegetable oil (optional)
1 cup lukewarm water
Whisk together 2 1/2 cups flour with the salt, reserving 1/2 cup flour
for rolling chapatis. Next rub in the ghee or oil, if desired. Add
water all at once and mix to make a soft but pliable dough. (Dough
should not be stiff.)
Knead dough on a lightly floured surface 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.
Heat a griddle or heavy well-seasoned iron skillet until very hot, and
cook the chapatis, starting with those that were rolled first. Cook
for about 1 minute, turn and cook the other side, pressing lightly
around the edges of the chapati with a folded tea towel, this
encourages bubbles to form and makes the chapatis light. Wrap in a
clean tea towel until all are ready to use.
Serve immediately.
Makes 20 to 24.
Note: These may also be fried in hot oil.
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