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Title: Chapati (Indian Flat Bread)
Categories: Breads, Indian
Yield: 2 Servings

1 c Whole wheat flour
1/4 ts Salt
1 tb Ghee
1/3 c Water

To the flour add salt and ghee and mix well. Add sufficient water to
make a soft, pliable dough. Knead until elastic. Allow to rest
15 minutes or more.

Divide dough into 8 equal parts. Roll into small balls and, using a
rolling pin, flatten out into circles about 4 to 5" in diameter.
Before rolling into circles, flatten between hands and dip in flour
to prevent sticking to rolling pin. With each chapati, cook one side
on a hot frying pan, then turn and half cook the other side. Finally
hold it directly over a burner flame and allow to puff. Tongs can be
used to old the chapati. There is a special implement for this sold
in Indian shops. Keep chapatis covered as others are being made.
Brush upper side with ghee to prevent sticking together in the stack.
Chapati and parathas is often made for dinner, served with potato
curries or dals.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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