Wheat Chapati (Indian)

Add flour salt and ghee (veg oil) in a mixing bowl and mix until ghee is absorbed.
If using reg veg oil be sure to only use 1 tsp or they will be too oily.
Add water 1/2 cup at a time until you get a smooth dough that is slightly " springy" this will take about 5 minutes.
*Do not over work the dough as it will become "hard".
Let rest for about 1- 1.5 hours covered with a damp towel.
in a warm space.
Please watch your dough as depending on the temp of the room it may dry out or become to wet.
*If too dry spritz with water just prior to rolling.
if too wet dust with a bit more flour.
If you have to add water or flour remember to re-work the balls to incorporate the addition then start rolling.
To roll chapati.
Break off balls about the size of a tennis ball.
Dust your rolling surface and pin.
* for each chapati.
Dust your ball lightly * for each chapati.
Roll out your chapati's to about 6 inches round they should be thin, but not flimsy about 1/8th of an inch thick.
Place your chapati on a plate while rolling the rest of the batch.
Dust the face up side of your chapati so that the next one will not stick to it!
keep going until all are rolled.
Heat your pan and give it (1) light spray of Pam or similar cooking spray.
I use med heat with a non stick pan on my electric stove top.
Cook until light bubbles come to the surface and it becomes lightly blackened in spots, but not too black, spray surface of chapati not cooking with Pam etc -- and flip.
Total cook time for each chapati is about 1-2 minutes.