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Mix flour, oil, and salt, using enough water to make a soft
dough.
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Knead dough for 5 minutes.
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Make a ball the size of a medium lime, and flatten by hand,
using some oil. Spread flour on surface of dough, and repeat hand
flattening.
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Spread some dry flour on the work surface, and roll chapati
out thinly (approx. 6" in diameter).
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Fold chapati into quarters. (A shape like a wedge of pie),
and roll into a circle again. This adds lightness to the chapatti.
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Cook chapati in an ungreased pan until bubbles and
brown spots appear on the surface. turn occasionally.
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Add a small amount of ghee or melted butter to the surface
of the cooked chapati. Cooked chapatis can be stacked. |
