Instructions: Method:
PUT atta flour in a mixing bowl and add salt then rub in ghee or margarine or oil. Add enough water to make a soft and workable dough. Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be).

Form the dough into a ball then put in a plastic bag. Let it stand for 2 to 3 hours. (If left overnight, the chapati will be very light and tender.)

Divide dough into twelve equal pieces. Shape into small round balls. Coat balls with atta flour then roll out with a rolling pin on a lightly floured board into a thin, flat circular shape.

Heat a heavy griddle until very hot. Grease the griddle lightly (use a piece of towelling cloth dipped in oil). Place chapati on it and cook for a minute, pressing lightly around the edges with a folded tea towel. Bubbles will appear on the surface and when cooked, brown flecks will be seen. As each chapati is cooked, wrap in a clean tea towel until ready to serve with Mysore mutton curry.

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