2 cups of Flour
1 teaspoon salt
Sift the flour and the salt into a mixing bowl. Add some water to make a fairly stiff dough, moistening your hands frequently to ease off the bowl.
Shape dough into a ball, cover the bowl with a damp cloth and let it stand for at least ½ hour.
Divide dough into 4 or 5 balls and roll each out into a flat, round disk.
Heat a large creased griddle or frying pan over medium until it is hot. Cook each chapati until golden; when you see tiny bubbles it’s time to turn them over. It should take about a minute for each chapati.
Press them down with a wide pancake turner or a clean towel to cook evenly. Serve hot.
Tip: You can try different combinations of flour. For example 1 ½ whole grain flour & ½ cup all purpose flour OR 1 ½ cup whole wheat flour & ½ low-fat soy flour….