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Ingredients

250g wholemeal (atta) flour

1/2 tsp salt

1 tbsp ghee, margarine or oil

About 3/4 cup warm water
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 two to three hours. (If left overnight, the chapati will be very light and tender.)

Divide dough into 12 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.