- 2 cups wholewheat atta flour,
- 1/2 teaspoon salt
- 1/2 to 2/3 cup water
Combine flour and salt, and add water gradually until the flour adheres.
Knead for five minutes and allow to rest in a covered bowl for at least one hour.
Divide into 12 balls and roll out thinly.
Heat a large greased frying pan, and cook one chapati at a time. Turn when browned. The chapati will bubble.
Atta flour is also known as continental flour and is available at Indian specialty stores. You can substitute finely ground wholemeal flour mixed with a little plain white flour.
An Indian bread that is best made just before serving.