1.5 cups whole wheat flour
1/2 cup unbleached flour
1 tsp salt
1 cup warm water
Mix flour and salt together. Stir in water with a wooden spoon and mix thoroughly. The dough should begin to make a ball and adhere together. Turn it out onto a flat surface and knead for 3 minutes. Let the dough rest for 15 minutes, covered.
Divide the dough into 8 pieces. Roll them into flat circles 5 – 6 inches in diameter.
Heat an ungreased griddle or non-stick frying pan until very hot. Add the chapatis one at a time and cook for one minute per side. Flip again and hold the edges of the chapati down with a fork or dry towel. The chapati should puff up like a balloon. Once puffed, remove immediately.
Extra dough can be kept, wrapped, in the refrigerator for up to three days before cooking.
Delicious! Serve with curried lentils or any other spicy dish.
2021 Edited considerably.