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1
Place the 2.5 cups of chapati flour in a large bowl.
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2
Mix in the water to make a dough.
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3
Cover tightly and let rest for 2 - 2.5 hours.
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4
After resting, need the dough well.
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5
Heat up a flat cast iron griddle over medium heat.
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6
Divide the dough into peach-sized balls.
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7
Lightly flour your work surface.
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8
Flatten a ball out with your hand.
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9
With a rolling pin, roll the ball into a thin round 5 inch patty.
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10
Roll out from the center turning the patty several times to prevent sticking - use the extra flour here if needed.
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11
Try to keep the edges thinner than the middle.
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12
Note: It is easiest to roll out one and while it is cooking to roll out the next rather than roll all out at once.
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13
Hold the rolled patty in one palm and flip it onto the hot skillet.
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14
If you are using an electric stove, please see the note below.
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15
When the color changes on the top and bubbles appear, flip the chapati.
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16
When both sides are done remove the chapati from the skillet (you can use tongs to do this).
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17
Note for an electric stove: After you have flipped it the first time, press chapati with a dish towel to encourage puffing.
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18
Repeat this when you flip it to the other side.
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19
This may require flipping several times to insure chapati is done.
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20
Note for a gas stove: After chapati has been removed from the griddle, hold it over a medium flame and the chapati will puff up.
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21
Flip it and do the other side.
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22
Do this until the edges are well cooked.
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23
Keep chapatis warm by placing in a towel lined bowl and keeping the towel folded around the chapatis.
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24
Serve hot plain or topped with a small amount of ghee or butter.
