Chapati

• 2 1/2 cups whole-wheat flour
• 1 teaspoon salt
• 1 tablespoon ghee, melted
• 1 cup lukewarm water

1. In a large bowl, combine the flour and salt.
2. Add the ghee and mix well.
3. Add the water and mix to form a firm dough.
4. Knead for 10 minutes, form into a ball and wrap with plastic.
5. Let rest 1 hour.
6. Divide the dough into 12 balls of equal size.
7. On a lightly floured surface, use a rolling pin to roll the balls into thin circles about 6 inches in diameter.
8. Let rest 10 minutes.
9. Heat a dry griddle or cast-iron pan over medium-high heat and cook the chapatis, 1 at a time, until browned and puffed, about 1 minute per side, pressing lightly around the edges with a spatula, which helps air bubbles form.
10. Lower the heat if the bread begins to scorch.
11. Serve warm with butter.

wholewheat flour, salt, ghee, water

Taken from cooking.nytimes.com/recipes/8128 (may not work)