|Whole-wheat flour||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Butter||2 Cup (32 tbs) (For Frying)|
Mix the flour in a bowl with as little of the water as possible to make a stiff dough.
Knead the dough very thoroughly so that it becomes evenly blended and pliable.
If necessary, a little more water may be worked in.
Replace the dough in the bowl, cover with a damp cloth and leave for 2-3 hours.
Knead the dough again then break it into 6 equal pieces each about the size of an egg.
Shape each piece into a round then flatten with your hand and roll out thinly to about 6 inches in diameter.
Grease and heat a griddle or a heavy frying pan and when it is very hotplaceachapati carefully on it.
Cook for about 15 seconds, then turn the chapati over and cook it until brown spots appear on the underside.
Turn it over and press it gently around the edges with a folded clean cloth until the chapati starts to rise in the center.