Ingredients

• 4 cups chapati or durum wheat flour

• 1/2 tsp salt

• 1 1/2 cups warm water

• Unbleached flour for rolling out the dough

• Ghee or butter (optional)

Directions

You can use a food processor if you’d like but I would recommend for the full homemade experience to do the process by hand as it is not extremely difficult.

In a large bowl, mix together the flour and the salt. While stirring at a steady pace, slowly add the water in a constant stream until the ingredients have combined to make a scrappy ball of dough. Using your judgment add more water or flour as needed to create a smooth, elastic ball of medium firm dough. Remove it from the bowl and place on a lightly floured surface where you should knead it for about 1 minute. Place back in the bowl and cover it with plastic wrap or a damp kitchen towel. Set it aside in a warm place for thirty minutes to an hour.

Preheat a griddle over moderate heat for several minutes.

Divide the dough into 12 flat rounds, then cover and set aside. Using only a minimal amount of additional flour, roll each piece of dough into a very thin eight -inch round. Shake excess flour from both sides of the dough and place it on the hot griddle. Cook until the surface lightens and small brown spots begin to appear on the underside. Flip and cook the other side, it should be about two to three minutes in all.

Remove the patty and using tongs place it over an open burner on high heat ( if your stove is electric you can do this part using the broiler). In about thirty seconds, the dough will fill with steam causing it to puff up into a balloon like shape. Flip once, remove from heat when both sides are flecked with char spots.

Transfer to a towel lined plate or cookie sheet to deflate, brush with butter or ghee at this point. Eat immediately or keep in a warming oven until ready to serve.

This traditional bread can be used in so many—accompanying a curry, in place of toast at breakfast or smeared with ghee and honey, but it’s also quite scrumptious all on its own.