- 2 c Chappati flour or
- Put the flour in a bowl. Slowly add enough water so that you will be able to gather the flour together and make a soft dough.
- You may need about 2 1/2 tablespoons less than a cup of water. Knead the dough for 7 to 8 minutes or until it is smooth.
- Make a ball and put it inside a bowl.
- Cover the bowl with a damp dishcloth and set it aside for half an hour.
- If the dough looks very runny, flour your hands and knead for another few minutes.
- Form twelve equal balls and dust each with a little flour.
- Keep them covered.
- Set a cast-iron griddle or skillet to heat over a medium-low flame.
- Allow at least 5 minutes for that.
- Keep about a cup of dusting flour near you. Remove a ball of dough and flatten it between the palms of your hands.
- Dust it on both sides with flour. Roll it out, as thinly and evenly as you can, aiming for a 5 1/2 inch round.
- When the griddle is hot, slap the roti onto its heated surface.
- Cook for about a minute or until soft bubbles begin to form.
- Turn the roti over.
- Cook for half a minute on the second side.
- If you have a gas fire, light a second burner on a medium flame and put the roti directly on it.
- Using tongs, rotate the roti so that all areas are exposed to the shooting flames.
- Take 5 seconds to do this. Turn the roti over and repeat for about 3 seconds.
- The roti should puff up. Put the roti on a plate and cover with a towel.
- Make all roti this way.