water, yogurt or milk (yogurt and milk make softer chapatis)
1 t. salt
2 T. vegetable oil
In a rectangular baking dish make a hill of flour, and carve a well in the center.
Pour a 1/4 c. of your liquid into the well.
Knead in the liquid. Continue adding liquid and kneading until the dough is smooth and soft.
Add the vegetable oil and knead again.
Cover the dish with a cloth and allow to sit for 15 minutes.
Divide the dough into golf ball-size pieces and roll into smooth balls. Children love to help.
On a floured surface, roll a golf ball-size piece flat with a rolling pin until you have about a 6 inch circle, and the dough is 1/16th of an inch.
Heat a pan or griddle on medium heat and when the pan is warm,place in it a circle of dough.
The chapati is ready to flip over when you see bumps raising from the heat.
Use a spatula to flip chapatis.
Flip again to cook each side one more time.
Gently press the chapati with a folded towel to cause it to puff up.
Once the chapati is rounded it is ready to eat.
Serve immediately, or place on a plate and cover with cloth until all the chapatis are baked.
Serve with Lentil Curry
