Flat whole-wheat bread
- 2 cups chapati flour or 1 cup whole wheat flour mixed with 1 cup cake flour
- additional flour for dusting
- 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 2½ 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 5½ 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. If you have an electric stove, place the griddle and roti under a broiler for a few seconds, until the roti puffs up.
- Serve hot.