|Wholemeal flour||8 Ounce (250 Gram, Aata Or Chapati Flour, Plus Extra For Dusting)|
|Water||7 Fluid Ounce (200 Milliliter)|
1. Sift the flour into a mixing bowl with the salt. Make a well in the centre and gradually stir in the measured water, mixing well with your fingers to form a supple dough. Knead for about 7-10 minutes then cover and set aside for 15-20 minutes.
2. Divide the dough into 10-12 pieces and roll them out on a well-floured surface to 15 cm (6 inches) in diameter. Have some foil ready so that you can wrap up the cooked chapatis to keep them warm.
3. Heat a thawa or heavy-based frying pan over a high heat. When it is very hot, lower the heat to medium, place a chapati in the thawa and when it bubbles turn it over. Press down with a clean tea towel or a flat spoon and turn once again. Remove from the pan and keep warm in the foil. Repeat with the other chapatis.