|Fresh, warm chapati, our daily bread|
1 cup atta (Indian chapati flour) or whole wheat flour
1/4 tsp salt
1/2 cup lukewarm water
- Mix flour, salt and water together and form a dough.
- Knead the dough on a lightly greased surface to until it is smooth and pliable, about 5 minutes.
- Place the dough in a lightly greased bowl, cover with a damp tea towel and rest if for 1 hour outside of the fridge or up to 6 hours in the fridge. Take it out a little while before you roll it.
- Divide the dough into 8 balls and rest again for another 10 minutes, then roll them out into round 6 inch circles. If the dough is sticking to the surface lightly dust with extra flour but if you use too much it will dry the breads.
- Heat a heavy skillet or tawa over medium heat, when ready place the chapati onto it.
- After a minute or so, press down on the bread with a dry wooden spoon as it starts to puff up, check the other side and when lightly browned, flip over and repeat the process.
- Wrap the chapati in a fresh clean tea towel or foil, serve as soon as possible.