You Will Need:
* 17 ½ oz Atta , (half wholemeal half plain flour)
* 1 tsp salt
* 4 ¼ cups (2 1?8 pints) water , or enough to make the dough
* 1 rolling Pin
* 1 griddle or frying pan
* 1 spatula

Set aside approximately 3 tablespoons of flour (this is used for dusting the dough whilst you roll out each chapatti using a rolling pin).

Step 1:
Prepare the dough
Take the remaining flour and enough water to create a firm but elastic pliable dough. Knead the dough well for 5 minutes. To speed up this step, you can use a food processor.

Step 2:
Leave to stand
Leave to stand for 10 minutes or more whilst leaving it in a bowl and covered with a moist cloth or cling film at either room temperature or better yet, in the fridge. Just before you plan to use, knead the dough briefly again.

Step 3:
Roll dough into balls
To make one Chapatti, roll a portion of the dough into a ball in between your palms. Roll this out using a rolling pin, on a floured surface, to approximately 20 cm in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process.

Step 4:
Dry Fry
Heat the griddle or frying pan, but ensure that it doesn’t get smoking hot.
You must cook one at a time. Place the chapatti on the heated pan. Do not use any oil. Turn it over when it changes colour slightly to a light golden brown, you should see a few blisters on the surface.
Cook the other side the same way. Turn it over again.
Press gently all over, using a flat spatula. Cook until nicely browned and crisp yet flexible/ soft on both sides. Don’t cook them too fast or they will become too stiff.
Serve hot.

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