Chapatis

• 1 3/4 cups whole wheat flour, plus more for dusting
• 1 tsp salt
• Scant 3/4 cup water, as needed
• Ghee (clarified butter) or melted butter, to serve
• Heavy frying pan, preferably cast-iron

1. Sift the flour and salt into a bowl and discard any bran left in the sieve.
2. Make a well in the center.
3. Add 3 tbsp cold water and mix.
4. Stir in enough of the remaining water to make a soft dough.
5. Knead the dough in the bowl until firm, elastic, and less sticky.
6. Cover the bowl with a clean kitchen towel, and let stand about 30 minutes until the dough is a little more firm and less sticky.
7. Dust your hands with flour.
8. Divide the dough into 8 balls.
9. On an unfloured work surface, roll each ball into a round about 7in (18cm) in diameter.
10. Heat an ungreased frying pan over medium-high heat until hot.
11. One at a time, cook the chapatis for about 30 seconds on each side, until golden and speckled with brown patches.
12. Transfer to a plate, brush with ghee, and cover with another towel to keep warm while cooking the remaining breads.
13. Serve warm.

whole wheat flour, salt, water, butter, iron

Taken from www.cookstr.com/recipes/chapatis (may not work)