INGREDIENTS

INSTRUCTIONS

Put 2 cups flour into a large mixing bowl.
Cut butter into small pieces.  Make a hollow in the center of the flour and
add butter.  Rub butter into flour with your fingertips until mixture looks
like large bread crumbs.
Mix salt into water.  Add enough water, a little at a time, to flour
mixture to make a firm (but not stiff) dough.
Knead dough in bowl for about 5 or 10 minutes.  Cover bowl with a damp
cloth and let stand at room temperature for at least 1 hour.
Divide dough into 1-1/2 inch pieces, and roll each piece into a smooth
ball.
Sprinkle remaining 1/2 cup flour onto a flat surface.  With a rolling pin,
roll out each ball until it resembles a thin pancake.  [Try not to
incorporate too much extra flour into the chapati - it makes them tough.]
Heat a heavy skillet or griddle over medium-high heat.  Place one chapati
in the center.  When small brown spots appear and the edges begin to curl
up (in about 1 minute), turn the chapati over with a spatula.  Cook chapati
for about 2 minutes or until small brown spots appear.  Wrap the cooked
chapati in a towel to keep them warm.
Makes 12 to 15 chapati.
Note:  Butter may be omitted, or the amount of butter may be reduced.
>From: Don Jorgensen <earthwrm@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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