Title: Chapatti
Yield: 12 Servings

Ingredients

2 1/2 c whole wheat flour
2 tb butter
1 tb salt
1 c water; lukewarm

Instructions

Put 2 cups flour into a large mixing bowl.

Cut butter into small pieces. Make a hollow in the centre of the flour and add butter. Rub butter into flour with your fingertips until mixture looks like large bread crumbs.

Mix salt into water. Add enough water, a little at a time, to flour mixture to make a firm (but not stiff) dough.

Knead dough in bowl for about 5 or 10 minutes. Cover bowl with a damp cloth and let stand at room temperature for at least 1 hour.

Divide dough into 1-1/2 inch pieces, and roll each piece into a smooth ball.

Sprinkle remaining 1/2 cup flour onto a flat surface. With a rolling pin, roll out each ball until it resembles a thin pancake. [Try not to incorporate too much extra flour into the chapatti - it makes them tough.]

Heat a heavy skillet or griddle over medium-high heat. Place one chapatti in the centre. When small brown spots appear and the edges begin to curl
up (in about 1 minute), turn the chapatti over with a spatula. Cook chapatti for about 2 minutes or until small brown spots appear. Wrap the cooked
chapatti in a towel to keep them warm.

Makes 12 to 15 chapatti.