Categories: baking, bread, ethnic, side

Ingredients

• 2 cups whole-wheat pastry flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• About 3/4 cup warm water (enough for a kneadable dough)

Directions

1. Knead the dough, cover and leave aside. Before rolling out, punch the dough and knead again without any more water. Make 10 to 12 1 1/2-inch balls; dip each one into dry whole-wheat flour, and roll out into thin, 6-inch circles.

2. Place a flat, ungreased griddle on the stove at medium heat. When hot, place a rolled-out chapati right side down on the griddle. (The “right side” is the one facing you when you rolled it.) When bubbles are visible, flip the chapati and cook until tiny brown spots appear on the side facing the griddle.

3. If you have a gas stove, hold that chapati with a pair of tongs, and place it directly over the burner flame for a few seconds, until the chapati puffs up. Turn and repeat on the other side.

4. Remove the chapati from the heat and butter on the “right side.”

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