Chapathi

Chapathi
Yields about 15 chapathi

Ingredients
2 cups durum atta flour (or whole wheat)
1/2 tsp salt
1 cup warm milk (or water, but milk will result in softer chapathi)
2 tbsp ghee/coconut oil/melted butter/other neutral oil

Instructions
In a large bowl (a shallow and wide pan is good too), add the flour and salt.

Add about half of the milk, then knead. Add milk as needed until dough is sticky.

Add the 2 tbsp of ghee and knead until the dough is smooth and not sticky. Your hands should have barely any flour on them at this point.

Remove the dough from the bowl and place on a clean surface/cutting board (not floured). Knead more until dough is uniform and smooth, not sticky or shaggy. The longer you knead, the softer the chapathi will be.

Return to the bowl, cover and let rest for 10-15 minutes.

Break dough into golf ball sized balls, rolling with your hands until balls are smooth and no cracks are visible.

Set up a wide shallow bowl or flat plate with a bit of flour. Also, heat a pan over medium heat with 1/2 tsp ghee.

Roll a single ball lightly in the flour. Place on a clean surface (unfloured) and press it down into a disc with your hands. Once it's flattened down a bit, place it in the flour again, flipping it to get flour on both sides.

Then roll it out with a rolling pin. It should take about 2 rolls each way (up down, up down then side to side, side to side). They should be fairly thin, about the thickness of a tortilla.

In the heated-up pan shake the ghee around the pan to distribute it, then place the rolled out chapathi in the pan.

The chapathi should start to puff up and inflate, with air bubbles forming inside. After about 15-30 seconds, flip the chapathi. Using a blunt spatula, gently press down on the edges of the chapthi, encouraging more air bubbles to form. After another 15-30 seconds, remove from heat and let cool, or eat hot.

Notes
* I've found these to always taste better as leftovers, rather than fresh. I'll typically make a large batch, let them cool, then freeze them. This can be done easily by stacking the chapathi and placing a square of parchment paper in between each one so they won't stick when you want to heat up just one or two. Put the stack into a freezer ziploc and heat up on the stove or in the toaster.