Chapati

250g (8 oz) wholemeal flour
1 tsp salt
200ml (1/3 pint) water (approximately)

Place the flour and salt in a bowl. Make a well in the centre,
gradually stir in the water and work to a soft supple dough. Knead for
10 minutes then cover and leave in a cool place for 30 minutes. Knead
again very thoroughly, then divide into 12 pieces. Roll out each piece
on a floured surface into a thin round pancake.

Lightly grease a griddle or heavy-based frying pan with a little oil
or margarine and place over a moderate heat. Add chapatti and cook
until blisters appear. Press down with a spatula then turn and cook on
the other side until lightly coloured. Remove from the pan and keep
warm while cooking the rest. Brush a little margarine on one side and
serve warm.

- Naomi Good