cups chappati flour (also called roti flour) - not much gluten in this
1/2 teaspoon salt
1/4 to 1/2 cup water as needed
Ghee or butter for brushing
Additional flour for dusting as needed
flour and salt in medium mixing bowl; mix well.
Add water a few Tablespoons at a time and continue mixing.
Add enough water until the flour starts to form dough.
Knead 3-4 minutes until dough becomes smooth and pliable.
Brush dough with vegetable oil and cover with plastic wrap or slightly
damp cloth. Set aside 10-15
a heavy skillet non-stick or cast iron over medium heat. Meanwhile, break up dough into 8 golf-ball size rounds and
return to covered bowl. Remove one
round and shape into a smooth ball. Press
dough to form disc. Dust with flour
if sticky. Place disc on smooth
surface and evenly roll out to 6" diameter, taking care not to tear dough.
Place on warm skillet and cook until bubbles start to appear on surface.
Flip over and cook remaining side 1-2 minutes.
Brush this side with ghee or butter and transfer to foil to keep warm.
Repeat with remaining dough.