Instructions: RE: making chapatis - I thought your instructions for chapatis [or rotis as they can be called] were excellent - Ive never measured the flour and water so I dont know about that, but I agree that warm water works well. Id like to add that the food processor does a wonderful job of kneading the dough - I put the flour and salt in the processor, turn it on, dribble in a little oil [optional], and then add the warm water slowly until a ball is formed. The dough should be neither too stiff nor too soft. The main thing is to cover it and let it sit a while before rolling. If you let it sit too long some fermentation will occur [which is what I assume the ancient Israelites did except for the famous exodus].

When you learn the rhythm of rolling out the chapatis, you discover that they turn on their own! Its very encouraging to reach the stage at which one rolls and the chapatis turns obediently.

Before placing each chapati on the iron skillet, pat it in your hands above the bread board to release loose flour.

Warning: when cooking the chapatis, sometimes a small opening will appear and steam will escape, so its a good idea to hold a cloth at all times while cooking it - and the cloth works well for pressing down to ensure the chapati is well cooked. The steam cooks the inside of the chapati and the skillet cooks the outside.

Prepare a plate with a clean cloth or paper toweling on it. Place the first chapati bubbled side up, and smear lightly with butter, margarine, olive oil, etc. The next chapati goes bubbled side down, the third bubbled side up, slightly smeared, etc. This keeps one side dry and one side slightly moistened. If you deep fry the chapatis, they are called puris and are absolutely delicious [but not as good for you].

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