Chapatis #2

2 c Whole Wheat Flour

1 ts Salt

2/3 c Water

Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 minutes. Turn onto a floured board, shape the dough into a long roll,

and divide into 12 equal slices. Roll out paper thin. Heat the heavy frying pan and when very hot, cook the chapatis for not more than one minute on either side. Cool in a tea towel. Chapatis should always be cooked fresh for each meal. NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or solid plate. Left-over chapatis make an attractive crispbread when dried off in a cool oven. From How To Make Good Curries by Helen Lawson Copyright 1973