Chapati or Roti

• 2 12 cups chapati flour (atta)
• 1 cup water (room temperature)
• 1 cup chapati flour (for dusting dough)

1. Place the 2.5 cups of chapati flour in a large bowl.
2. Mix in the water to make a dough.
3. Cover tightly and let rest for 2 - 2.5 hours.
4. After resting, need the dough well.
5. Heat up a flat cast iron griddle over medium heat.
6. Divide the dough into peach-sized balls.
7. Lightly flour your work surface.
8. Flatten a ball out with your hand.
9. With a rolling pin, roll the ball into a thin round 5 inch patty.
10. Roll out from the center turning the patty several times to prevent sticking - use the extra flour here if needed.
11. Try to keep the edges thinner than the middle.
12. Note: It is easiest to roll out one and while it is cooking to roll out the next rather than roll all out at once.
13. Hold the rolled patty in one palm and flip it onto the hot skillet.
14. If you are using an electric stove, please see the note below.
15. When the color changes on the top and bubbles appear, flip the chapati.
16. When both sides are done remove the chapati from the skillet (you can use tongs to do this).
17. Note for an electric stove: After you have flipped it the first time, press chapati with a dish towel to encourage puffing.
18. Repeat this when you flip it to the other side.
19. This may require flipping several times to insure chapati is done.
20. Note for a gas stove: After chapati has been removed from the griddle, hold it over a medium flame and the chapati will puff up.
21. Flip it and do the other side.
22. Do this until the edges are well cooked.
23. Keep chapatis warm by placing in a towel lined bowl and keeping the towel folded around the chapatis.
24. Serve hot plain or topped with a small amount of ghee or butter.

chapati flour, water, chapati flour

Taken from www.food.com/recipe/chapati-or-roti-398620 (may not work)