Wholemeal Chapatis Recipe

225g/8 oz/2 cups wholemeal (wholewheat) flour
5 ml/1 tsp salt
150 ml water

Method:

Mix the flour and salt in a bowl, then gradually work in the water until you have a firm dough. Divide into 12 and roll out thinly on a floured surface. Grease a heavy-based frying pan (skillet) or griddle and fry (saute) a few chapatis at a time over a moderate heat until brown underneath. Turn over and cook the other side until lightly browned. Keep the chapatis warm while you fry the remainder. Serve buttered on one side, if liked.