1. In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball. 2. Turn dough onto a floured work surface and knead for 5 minutes. 3. Transfer to a bowl and cover tightly with plastic wrap. 4. Let dough rest for 30 to 90 minutes. 5. Preheat oven to 200 degrees F (95 degrees C). 6. Divide dough into 8 equal pieces. 7. Roll each piece into a 7-inch (18-cm) circle. 8. Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat. 9. Cook a chapati for 1 minute. 10. Turn over and cook 5 minutes on second side or until chapati bubbles up. 11. Flip back to first side and cook for 5 minutes. 12. Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla. 13. Keep cooked chapatis warm in the oven while you cook the remaining dough. 14. If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C). 15. Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
