In a large mixing bowl combine the flour, salt, and water. Stir until a dough forms and pulls away from the sides of the bowl.
Transfer the dough to a well floured work surface and knead with your hands (dough will be a little sticky), about 5 minutes.
Form the dough into a ball, loosely cover the dough and let rest at room temperature for about 1 hour.
Divide the dough into 10 equal size pieces and roll each piece of dough into a ball. Use a well floured work surface and a floured rolling pin and roll out the dough balls into thin circles roughly 6-inches in diameter.
Heat a griddle or large non-stick skillet over medium-high heat. Cook the chapati on the hot griddle until brown spots appear, 1 to 2 minutes per side depending on how hot your cooking surface is.
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