Chapatis should be light and flaky. Keep them lightly covered before serving. They may be quickly warmed in a hot oven before going on the table or served cold. They are a breakfast or afternoon tea accompaniment and excellent spread with butter or jelly.
- In a 3-quart bowl, sift flour and salt.
- Blend in water to make a fairly stiff dough.
- Knead thoroughly with the fingertips.
- Roll into a round circle on a floured board.
- Brush the surface with oil.
- Cut once from the center of the circle to the edge.
- Roll the pastry into a cone.
- Press both ends in and form into a ball again.
- Brush with oil and repeat process twice more.
- Divide the pastry into 1 oz balls and roll each thinly into a 5- to 6-inch circle with a rolling pin.
- Heat a small frying pan or skillet.
- Place 1 tbsp oil in pan and fry each round of chapati separately on both sides until golden brown, adding oil as required.
- Serve with entrees as a bread.