Chapatis are normally used to accompany stews and vegetables
125g. or 1 cup white flour
125g. or 1 cup wholewheat flour
1/2 teaspoon salt
1 tablespoon oil
water to make a dough
1 tablespoon softened butter or ghee
Sift flours and salt together in a bowl. Add oil and enough cold water to make a stiff dough. Kead for 5-8 minutes until satiny and elastic. Cover with a damp cloth and let it stand for 2-3 hours. Knead again and divide into balls, about 3-4 cm in diameter. Roll into flat pancakes with oil., butter or ghee. Place chapati in pan and cook until it begins to puff up. Press with a spatula to assist the puffing up process. This ensures light and fluffy chapatis. Turn over and repeat the process. Remove from the pan and place in foil or a cloth, spreading butter on top of each chapati. Serve immediately.