Instructions: MAKES 8 SERVINGS. VEGAN

This puffy bread is a classic accompaniment to Indian dishes of all sorts. At home I prepare it on my solid ceramic-topped stove burner, but a skillet works just as well. Graham Kerr

In large bowl, mix 1 cup flour with a little water at a time until it clumps together into an easy-to-handle dough. Turn dough out onto a flat surface; knead 8 minutes by hand or 1 1/2 minutes with a dough hook on a mixer. Cover dough with a damp cloth; allow to rest at least 30 minutes and up to 3 hours.

Just before cooking, knead dough 12 times. Divide it into 8 balls; cover with a damp cloth. Preheat a large skillet over medium heat until hot. Heat another burner to medium heat.

Dip dough balls in flour until well coated. Scatter remaining 1/2 cup flour on a rolling surface to keep from sticking. Roll each ball out flat to form a 5-inch circle.

Cook chapatis 1 at a time in skillet. When the dough bubbles, flip over with tongs and finish cooking. Both sides of bread should have brown spots on them.

Lay cooked chapati directly on hot burner-it should start to puff up immediately. Turn it over on other side for a few seconds. If the burner is too hot, the bread will burn: if its not hot enough, the bread wont puff.

Experiment with your particular stove.

Makes 8 servings.

Variation: If salt is not a dietary concern for you, try adding 1/2 teaspoon to the dough during mixing.

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