4 servings   Ingredients

To make Chapatti Dough   225g Chappati Flour (Wholemeal Flour) 175 ml water 1.   Add the flour to a mixing bowl and add a little of the water at a time blending in with the fingers. 2.   Mix the flour and water into a dough.  Pliable enough to roll out into a round flat shape the size of a tea plate 3.   Cover with a slightly damp tea towel for 15 minutes. Then knead for two minutes and place in a covered  container until ready to use.   How To Make Chappatis using a Tawa or Flat griddle   1.      Make a ball of dough (size of a large egg) on a lightly          dusted              board 2.      Pre heat tawa or flat griddle on a medium flame 3.      Using a roller, roll the dough ball thinly to about 6ins/15cm          adding flour to prevent sticking 4.      Place chapatti on tawa or flat griddle 5.      When bubbles can be seen on the surface flip over with               tongs          or a fish slice. 6.      When brown spots appear on the underside flip over again.            Cook until brown spots appear, pressing it down with fish          slice if necessary, or a folded teacloth   Serve immediately in a wicker weave chabba, or wrap in a clean tea-towel.