Chappati

Sanjiv Singh
The most common bread in north Indian homes. In many homes, it is cooked twice a day along with the meal so that it can show up at the table, right off the fire.
Makes 4-6 pieces

1 cup whole wheat flour (or 1/3 white and 2/3 whole wheat)
1/2 cup water

Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough into it is smooth and elastic and set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8" thick. Heat an ungreased skillet and lay the rolled out dough on it and let cook for about 1 minute. Turn and cook the second side for 2/3 min. until small bubbles form. Turn again and cook the first side pressed lightly with a towel until it puffs. Serve warm (maybe slightly buttered).

Note: As the rolled out chappatis will dry out if they are left stand while cooking other, it is advantageous to roll them out individually before cooking them.

From the Dinner Co-op