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1
Pour the flour and salt into a large bowl.
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2
Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together.
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3
Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes.
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4
The dough should be soft and pliant.
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5
Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out.
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6
Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
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7
When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
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8
Heat a flat griddle or cast iron skillet over medium-high heat.
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9
Meanwhile, on a lightly-floured surface, work the ball of dough into a long log.
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10
Cut into 12 equal pieces by cutting it in half, and then half again.
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11
Cut each of the quarters into 3 equal pieces.
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12
Return to the bowl and cover with a damp towel to prevent them from drying out.
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13
To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm.
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14
Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle.
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15
Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon.
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16
Fold the circle in half, then in half again, so it forms a triangle.
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17
Seal the edges, and dunk in flour again if it's sticky.
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18
Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness.
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19
After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
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20
Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready.
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21
Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle.
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22
It should start darkening almost immediately.
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23
When small bubbles start to form, spread a little oil over the surface of the chapati, then flip.
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24
It should start to puff up.
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25
Spoon a little oil over this side too, and when it's puffed up a little more, flip.
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26
Press down on the edges of the chapati with your spatula or (if you're brave!)
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27
with a dry rag.
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This will seal the edges and encourage the entire chapati to puff up.
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29
If you spot any holes, press down on those too so the air doesn't escape.
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30
Allowing the air to stay inside the whole chapati makes it flaky and light.
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31
But don't fret if your first few don't puff up; it takes practice!
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32
It will still taste delicious.
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33
Remove to your container.
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34
Repeat with the remaining dough, and serve the chapatis hot.
