Chapati

by

in

1 ? C all purpose flour
1 ? C whole wheat flour
Salt to taste
About 3/4 C water
Melted butter or ghee
Sift together flours and salt into a medium bowl, then toss in any extra bran from sifter. Mix in enough water for a soft dough. Knead on a lightly floured surface for about 5 minutes until smooth an pliable. Then knead another minute with wet hand to make it extra smooth. Wrap in plastic, refrigerate 30 minutes. Divide into 12 balls and roll out on lightly floured surface to 5-inch rounds.

Heat griddle or skillet over medium heat, cook one at a time, floured side down, 1-2 minutes until beginning to bubble on surface. Turn and cook 30-60 seconds, pressing with a folded dry cloth during cooking to make them puff up. Wrap in dry cloth as they are ready; serve warm brushed with melted butter or ghee.