|Chapati flour||14 Ounce (Ata, 425 Gram)|
|Water||1⁄2 Pint (300 Milliliter)|
Sift the flour into a deep bowl.
Make a well in the centre, add the salt and water, and mix together to form a soft dough.
Gather the dough from the sides of the bowl and knead with the back of your fist until the dough is pliable.
Cover and leave to stand for about 10 minutes.
Divide into 8 pieces and roll each one into a ball between the palms of your hands.
Dust them with flour to prevent the dough sticking, and roll out to form a circle approximately 15 cm (6 inches) in diameter.
Heat the thawa to a very high temperature and add a chapati.
After about 10-15 seconds, turn it over, pressing down with the cloth and moving the chapati around the thawa.
Turn it over again and repeat, moving the chapati around.
Make sure it is cooked, especially around the edges, then remove from the thawa.
Repeat with the other chapatis.
Like all Indian breads, chapatis are best served as soon as possible after making.
As they are cooked, keep them warm, covered in foil, piled on top of each other.
Brush each one with a little butter if desired, to help keep it moist.