Chapatti # 1

Chapatti is an Indian flat bread made with Atta flour (available in any grocery stores). This  unleavened bread (yeast free) is easy and quick to make. Beat eaten with some savory style chunky potatoes or mince meat. 

Before we start, there are some variation you may want to try... you could add some oats, perhaps a tablespoon or two or  you could add one cup of whole wheat flour and one cup atta flour. 
As long as the flour mixture remains at 2 cup, but it may need a wee bit more liquid if you are using whole wheat flour since it absorbs more liquid, so work it out as you knead the dough.

The secret to obtain a soft texture chapati, in my opinion is to use milk or yogurt, else water is just fine.

2 cup atta flour
1 teaspoon salt
2 tablespoons  butter or ghee (clarified butter)
3/4 cup milk (or water) or more as needed

In a large bowl, stir together the flour and salt.
Stir in the oil and enough water to make a soft dough that is elastic but not sticky.
Knead the dough on a lightly floured surface until it is smooth and pliable.
Let rest for 30 minutes. Keep the dough covered.
Divide into small balls, a little bigger than a golf ball or larger if you prefer a bigger bread.  Knead each ball and sprinkle some flour, so it doesn't stick . 

Heat a skillet over medium heat, and grease lightly.

On a lightly floured surface, use a floured rolling pin to roll out the balls of dough about 3in in diameter.

When the pan starts smoking, put a chapati on it. 

Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

You can rub some ghee if you prefer. Serve hot.

Jue