Put flour in
mixing bowl, reserving about half cup for rolling chapatis.
through the flour in the bowl, then rub in ghee or oil, if used.
Add water all
at once and mix to a firm but not stiff dough.
for at least 10 minutes (the more it is kneaded, the lighter the bread
into a ball, cover with clear plastic wrap and stand for 1 hour or
longer (if left overnight, the chapatis will be very light and tender).
into balls about the size of a large walnut.
Roll out each
one on a lightly floured board (using reserved flour) to a circular
shape as thin as a French crepe.
out chapatis, heat a griddle plate or heavy-based frying pan until very
hot, and cook the chapatis, starting with those that were rolled first.
on griddle and leave for about 1 minute.
Turn and cook
other side a further minute, pressing lightly around the edges of the
chapati with a folded tea towel or an egg slice.
encourages bubble to form and make the chapatis light.
As each one
is cooked, wrap in a clean tea towel until all are read.
immediately with butter, dry curries or vegetable dishes.