Preparation
Mix everything together and knead vigorously until a nice, even, dry ball of dough is formed.

If it is too moist, add some flour. If it is crumbly....some water.

Then let it rise for 30 minutes under a wet (tea) towel.

​

Then knead again and divide into 8 balls. Flour your countertop and roll out until it forms a pancake that fits in your frying pan.

​

Heat the frying pan until it is very hot, then reduce the heat by half (and keep playing with it) without butter or oil. Bake the chapatti until dark spots appear (just not burnt).

Turn over and do again. Turn around. If there are light dark spots on both sides, it is ready. Store under a damp cloth.

While it is baking, roll out the next chapatti and bake them one by one.

​

Also delicious if you rub the Chapatti with ghee (Indian clarified butter) or melted butter!

​

KPK/3feb18