Ingredients
2 cups chapati flour
1/2 teaspoon salt (not traditional, but optional for personal taste)
3/4 cup water
2 tablespoons water
chapati flour, for dusting
Method
Sources
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Electric roti maker — press and cook Indian flatbreads automatically
Flat iron griddle for roti, chapati, paratha, dosa
World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Large flat griddle — paper-thin dosa, uttapam, paratha
Non-contact surface temperature for wok hei, pizza ovens, griddles
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Electric roti maker — press and cook Indian flatbreads automatically
Flat iron griddle for roti, chapati, paratha, dosa
World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Large flat griddle — paper-thin dosa, uttapam, paratha
Non-contact surface temperature for wok hei, pizza ovens, griddles
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DOUGH: Put the flour in a bowl. Slowly add about 3/4 cup plus 2 tablespoons water, just enough to gather the dough together and make a ball. Knead the dough well for 10 minutes. 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. Divide into 12 balls. Keep covered while you work with the twelfth. COOK: 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. 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. DO THE FOLLOWING STEPS FAST: Slap the chapati onto the hot griddle. Let it cook for 45 seconds. Turn it over and cook the second side for another 35-45 seconds. 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. Put the cooked chapati on a plate and cover it with a towel or another upturned plate. 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.). Serve immediately. 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.