Chapati (Whole Wheat Unleavened Flatbread)

Ingredients:
Whole wheat - 2.5 cups
Lukewarm water - about 1 cup
Salt - 1.5 tsp
Oil/ghee - 1 tbsp

Time:
Servings: Makes about a dozen chapatis

Method:
Mix the oil and salt in with the flour. Add all the water and knead into firm dough. Knead for 10-15 minutes, the more you knead, the softer the chapatis will be. Shape into a ball and store for from 15 minutes to overnight, wrapped in plastic wrap (the longer you store it, the softer it gets).
When ready to cook, distribute into a dozen 1.5" diameter balls. Roll each ball out into a 6-7" circle, dusting with flour as needed to keep the dough from sticking. Immediately place onto heated griddle and cook for a minute or so. Lightly but firmly press the sides of the chapati with a flat spoon to make it puff up in the middle. Turn over and heat other side. When both sides seem cooked, lightly spray or baste with oil/ghee and cook for a minute on each side.
Serve hot with curry, cooked veggies, raita or anything else!

Source: Traditional recipe
Comments: I finally did it! I could never get the chapatis to stay soft when they were done cooking, they hardened up real quick. This time I just took my own sweet time kneading and set it aside for a couple of hours. The results were deliciously soft chapatis!
Author: Shrinkingsodacan