- 1 - 1 1/2 cups atta flour*
- 1/2 teaspoon salt
- 1/2 cup warm water
* If you do not have atta flour, substitute another finely-ground, whole-grain, hard wheat flour.
Mix together salt and 1 cup flour.
Add water and mix with a spoon until dough will gather into one ball.
If dough is too sticky to knead, add a little extra flour and blend it in until you have achieved a workable consistency.
Turn dough out onto a lightly floured surface and knead for 10 minutes.
Cover the dough and allow it to rest for 30 minutes or overnight.
Divide dough into four pieces and roll each piece out into a disk 7 to 8 inches in diameter.
Cook chapatis in a single layer in a greased frying pan, flipping them after about 15 seconds then cooking the second side for approximately a minute and flipping back to the first side to cook it for a further minute.
Serve chapatis hot off the griddle or cooled to room temperature. These are great for dipping in curries or other sauces. You can also use them to make sandwiches, or spread them with your favourite bread topper.