- 2 cups Whole wheat flour or atta flour
- 1 teaspoon Salt
- 1 cup Warm water
1. Mix the ingredients using your hands or dough hook or food processor until a firm dough has formed. Cover with cling wrap and set aside to rest for 20 minutes or longer.
2. After resting divide the dough into eight balls. On a well-floured surface flatten the balls with a rolling pin. Roll each ball into a flat disk about 15 to 20 cm in diameter.
3. Heat a tava (if you have one) or a heavy griddle or pan over medium heat. Rub the surface with a well-oiled paper towel. When hot enough place a chapati on the hot surface and cook for 10 to 15 seconds. Flip over and cook the second side until small bubbles appear in the dough. Turn it over once more and cook for about 1 minute more. The chapati will balloon. Remove from the heat and wrap in a clean towel to keep warm and soft.