Preparation / Directions:
Sift the flour and salt together into a large bowl and gradually add a little water to obtain a hard dough. Kneed the dough for 5 minutes until it becomes elastic. Return the ball of dough to the bowl, cover with foil or cling film and place in the refrigerator to chill for 2-3 hours.
To cook, break off a lump of dough and form it into a ball approximately 2 inches in diameter. On a floured board, roll each ball into a disc measuring 6-9 inches in diameter and about 1/8 inch thick. Traditionally, chapattis are cooked on a convex iron plate known as a tawa, but if you do not have one of these, they can be cooked with a high degree of success in a dry frying pan.
Sprinkly a little flour into the frying pan, heat it and place the chapatti in it. Cook until it is dry on one side, turn it over and cook the other side. This should take about a minute. Once you have done this, remove the frying pan from the heat and using tongs place the cooked chapatti directly onto a low heat source. If this is gas you should leave it there for a couple of seconds then flick it over onto the other side. It takes slightly longer on electric cookers. You will see that brown spots begin to form on either side and the chapatti should puff up almost into a sphere. Place the chapatti in a tea towel and wrap, keeping warm in a low oven before serving.
NOTE: Must be eaten within 1/2 hour of being cooked or they become tough.
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