HKC 4.2: CHAPATIS

Mix together flour and water. Add water gradually until dough is soft but not wet and can be kneaded. Knead the dough until fairly soft (about 10 minutes). Cover and let stand 1 hour. Sprinkle flour on the rolling area and pinch off balls of dough about 1 1/2" in diameter. Flatten balls and roll out to about 4-5" in diameter. Heat a skillet (you should have one just for this purpose; always keep it clean and free from oil or ghee-cast iron is best) and place the chapati on it. Watch carefully. When bubbles appear, turn chapati quickly and watch for bubbles again. Using tongs, hold the chapati over a direct flame from the stove. You can rest the chapati on the burner, but be very quick to turn it. Place the chapati down on the first side that it was cooked on in the skillet. Within a few seconds the chapati will puff up. Quickly turn it over, put on the burner a few seconds, and then remove. Butter both sides with the melted butter, using a pastry brush. Cover the chapatis with a clean cloth to keep in the heat.