Instructions: Serves 6

Put the chapatti flour and salt into a large bowl, Add the oil and rub in with the fingertips. Add enough of the hot water to form a soft pliable dough. Devide the dough into tangerine sized balls. Roll each ball out on a floured surface to a 15 cms, 6 inch diameter disk.

Brush melted ghee over the round shape and dust with a little plain flour. Fold in half and repeat the last process twice more. You should end with a rough triangular shape. Do the same with the rest of the balls.

Now heat a tavi or non-stick frying pan over a low to medium heat. Carefully flatten each layered piece of dough on a floured board to about 5 mm, 1/4 inch thick. Try and keep a basic triangular shape as you roll. Cook each chapatti slowly on the tavi or frying pan, turning frequently, until it has bubbled up and is marked with golden spots all over. Brush a little ghee on the cooked chapattis and cool on a wire rack. Make all the chapattis in this way.

NOTES : Serves 6
Put the chapatti flour and salt into a large bowl, Add the oil and rub in with the fingertips. Add enough of the hot water to form a soft pliable dough. Divide the dough into tangerine sized balls. Roll each ball out on a floured surface to a 15 cms, 6 inch diameter disk. Brush melted ghee over the round shape and dust with a little plain flour. Fold in half and repeat the last process twice more. You should end with a rough triangular shape. Do the same with the rest of the balls. Now heat a tavi or non-stick frying pan over a low to medium heat. Carefully flatten each layered piece of dough on a floured board to about 5 mm, 1/4 inch thick. Try and keep a basic triangular shape as you roll. Cook each chapatti slowly on the tavi or frying pan, turning frequently, until it has bubbled up and is marked with golden spots all over. Brush a little ghee on the cooked chapattis and cool on a wire rack. Make all the chapattis in this way.

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