Prep time: 2 hours
- 2 cups whole wheat or chappati flour
- 1-2 teaspoons sunflower oil/ghee (optional)
- 1 cup warm water
- Extra flour to use when rolling
In a deep bowl mix flour and water (and oil if using) into a dough with your hands. Knead for about 10 minutes, place in a bowl, cover it with a damp towel and let it sit for at least an hour.
Prepare 15-20 small balls from the dough (approx 2 cm in diameter). Squeeze and knead between your palms. Cover balls with dry flour, and roll each of them with a rolling pin to about 5 inches diameter, dusting the rolling pin and board when necessary. Make sure each chappati is symmetrical so that it puffs up well.
Transfer each chappati to a hot iron pan over medium heat. Turn it after ½ minute or when you see small bubbles. Let it cook for another ½ minute. While doing so, using a damp cloth, press on each side to make the bread puff up in the centre.
Brush the chappatis lightly with ghee or oil if desired and pile them up as you make them, wrapping them in a slightly damp cloth until ready to serve.