Chapati

Method

1. 1 Mix whole wheat atta flour with salt, gradually add warm water, and knead for 8 minutes until the dough is soft and pliable.
2. 2 Cover tightly and let the dough rest for 20 minutes to allow the gluten to loosen.
3. 3 Divide the dough into small pieces, then roll them into thin circles about 15 cm in diameter.
4. 4 Toast the pancake on a dry cast iron skillet, 40 seconds on each side, or until brown spots appear.
5. 5 Gently press the edges of the dough with a towel to make it puff up into a round shape, brush with ghee butter, and stack them to keep warm.

With an appliance

• Oven 38 min

  Replace step 4: place the chapati on the racks in the oven at 250 degrees for 3 minutes, flip and rotate the tray after 90 seconds; this allows you to bake multiple patties at once, but the surface will have fewer brown spots and be drier than a cast iron pan.