1. DOUGH: 2. Put the flour in a bowl. 3. Slowly add about 3/4 cup plus 2 tablespoons water, just enough to gather the dough together and make a ball. 4. Knead the dough well for 10 minutes. 5. Make a smooth ball and put it in a bowl. Cover with a damp cloth and set aside for 30 minutes. It will turn quite soft. 6. Divide into 12 balls. Keep covered while you work with the twelfth. 7. COOK: 8. Set a cast-iron frying pan or griddle on medium-high heat. Allow it to heat up. Make a small wad with a cloth or paper towel and keep nearby. 9. Take a ball of dough and dust it well with flour. Now roll it out into a 5-1/2-inch round on a floured surface. Lift it up and slap it back and forth between your palms to shake off the extra flour. 10. DO THE FOLLOWING STEPS FAST: 11. Slap the chapati onto the hot griddle. Let it cook for 45 seconds. 12. Turn it over and cook the second side for another 35-45 seconds. 13. Turn it over again and cook another 5 to 6 seconds, pushing down on it with the paper wad and rotating it a little with each push. Do this fast; it helps to puff up the chapati. 14. Put the cooked chapati on a plate and cover it with a towel or another upturned plate. 15. Make all the chapatis this way, making sure to wipe off the cast-iron pan with a paper towel after each one is made. If it takes you a while to roll out the next chapati, turn the heat under the cast-iron pan down to low while you roll it and then turn it up again. (Or have someone else form a chapati while you cook one.). 16. Serve immediately. 17. These can be made ahead and stored in a plastic bag in the refrigerator or freezer. To reheat them, wrap a whole bundle of them in foil and put them in a medium oven (350F/177C) for 15 minutes. You can also sprinkle a little water on an individual chapati and then either heat it in a microwave oven for 30-45 seconds or slap it onto a hot, lightly greased griddle for a few seconds on each side. ---------------------------------------------------------------------------
Nutrition
Ingredients
