- 250g wholemeal (atta) flour
- 1/2 tsp salt
- 1 tbsp ghee, margarine or oil
- About 3/4 cup warm water
- Put atta flour in a mixing bowl and add salt then rub in ghee or margarine or oil. Add enough water to make a soft and workable dough.
- Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be). Form the dough into a ball then put in a plastic bag.
- Let it stand for two to three hours. (If left overnight, the chapati will be very light and tender.)
- Divide dough into 12 equal pieces. Shape into small round balls. Coat balls with atta flour, then roll out with a rolling pin on a lightly floured board into a thin, flat circular shape.
- Heat a heavy griddle until very hot. Grease the griddle lightly (use a piece of towelling cloth dipped in oil). Place chapati on it and cook for a minute, pressing lightly around the edges with a folded tea towel. Bubbles will appear on the surface and when cooked, brown flecks will be seen. As each chapati is cooked, wrap in a clean tea towel until ready to serve with mysore mutton curry.