Preparation

• 1 Preheat oven to 250°F.2 In a large bowl, combine flour and salt. Make a well in the center and pour in 1 cup of water and oil. Gradually add remaining 1/2 cup water, continuing to mix until flour absorbs water.3 Knead dough until smooth and elastic, about 5 to 8 minutes. Do not add more flour. Cover with a damp cloth and let rest for 30 minutes.4 Divide into 16 equal pieces and roll each into thin rounds, 6 to 7-inches in diameter. Use a light dusting of flour if necessary when rolling out. Do not stack.5 Heat a griddle or skillet over medium-high heat. Place one chapatti on the griddle and cook about 10 seconds; flip chapatti and cook for 1 minute, flip again and cook about 1 minute. Bread should puff up and have an even distribution of brown spots.6 Place on a clean dish towel and lightly brush top with butter, if desired. Keep chapattis warm on a baking sheet in preheated oven, loosely covered with foil. Serve warm.7 To eat, tear chapattis in pieces or use as a wrap—simply fill, roll and eat.8 VARIATION: Use 3 cups whole wheat flour and 1 cup all-purpose flour.
• Source: Wheat Foods Council