In a large bowl, place the water, oil, and salt, and whisk well to combine. Using your hands, mix the flour into the wet mixture and work it to form a soft dough. If the dough is a little dry, add a few tablespoons of extra water; if it is sticky, add a little extra flour. Transfer the dough to a floured surface and knead for 5 minutes. Return the dough to the bowl, cover with a towel, and allow to rest for 30 minutes. Divide the rested dough into 12 equal pieces. Roll each piece of dough to form a 6-inch circle and keep the circles of dough covered with a towel while you roll out the remaining dough. Heat a non-stick griddle or skillet over medium heat. Cook each chapati for 1-2 minutes per side or until puffed and lightly browned in spots. Keep the cooked chapatis covered with a towel until serving. Serve chapatis with dips, dal, stews, or curry dishes.
Yield: 12 chapatis
Home | Recipes | Books | Bio