Time 30 minutes
Yields Makes 8 chapatis

In a medium bowl, mix the flour and salt together. Stir in three-fourths cup water (or more as necessary), adding it in increments until you achieve a firm, not too soft and certainly not stiff dough. Knead the dough for a couple of minutes until you achieve a smooth consistency, then roll it into a log. Set the dough aside, covered with plastic wrap, for about 30 minutes to rest.


Divide the roll into 8 portions and dust lightly with flour. Roll each piece of dough between your palms until you achieve a ball with a smooth surface. Flatten the dough balls slightly with three fingers, then dust lightly again with some flour to facilitate rolling.


Using a rolling pin, roll out each flattened dough ball into a circle about 7 inches across. Sprinkle a little more flour if required to prevent sticking, then dust off excess flour.


Place the rolled out chapatis on a tray, side by side. Cover with cheesecloth or a kitchen towel and set aside.


Heat a griddle over medium heat for 4 to 5 minutes, less if the griddle starts to give off a burning smell. Lower to the heat to low-to-medium heat. Place the chapati on the griddle. Flip the chapati after it changes color (lightly) all over -- this should take a minute or so. Continue toasting for another half minute. Then turn it over. With a small hand towel or paper towel folded like a handkerchief, gently press the outer edges of the chapati down. It should start puffing up. Then press down gently in the middle; it should inflate into a ball.


Remove from the griddle. Serve hot off the griddle or stack them, buttered if you like, and wrap in a thick dry cloth napkin or kitchen towel.

Chapati flour can be found at well-stocked Indian stores such as Bharat Bazaar in Culver City and India Sweets & Spices (several locations).

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