Chapati (Indian Flatbread)
1 cup (250 ml) chapati flour
1/2 teaspoon salt
1 tablespoon ghee
Approximately 1/4 cup (60 ml) lukewarm water
Melted ghee for brushing chapatis
What to do;
1. Mix the salt into the flour. Add the ghee and rub it into the flour until the mixture resembles breadcrumbs. Add water gradually to make a soft, non-sticky dough and knead vigorously for 5 minutes. Cover with a damp cloth to keep the dough from drying out, and allow it to rest for 30-60 minutes.
2. Knead the dough again for a minute. Divide the dough into four balls. Roll out each ball on a floured board into 4- to 5-inch round chapatis.
3. Place a skillet or griddle over high heat. When hot, gently place a chapati in the skillet and cook for 30 seconds. Press down with a spatula to help it puff up. Turn over and cook the other side the same way until it is dry and have a few dark spots. Place in a container, brush lightly with ghee, and cover to keep warm.