|Whole-wheat flour||250 Gram (9 Ounce)|
|Water||175 Milliliter (6 Fluid Ounce)|
|Ghee/Oil||2 Teaspoon (For greasing) (Optional)|
Combine the flour and salt in a bowl.
Gradually mix in the water until the dough binds together, but is not sticky or wet.
Knead well for about 10 minutes, until firm and elastic.
Oil a bowl, turn the dough in it twice, then cover with a damp tea-towel.
Leave to sit for 1 hour, then knead again.
Form the dough into 1 cm (1/2 in) diameter balls.
Flatten them and roll into discs about 3mm (1/8 in) thick, using an oiled rolling pin.
As you do this, roll the chapati a couple of times and turn it slightly; repeat the turning as you roll to prevent the chapati sticking to the board.
Make sure each chapati is symmetrical so that it puffs up well.
Cook in a very hot ungreased pan over a high heat for a few seconds on each side, until slightly brown.
Using a damp cloth, press on each side to make the bread puff up in the centre.
Brush the chapatis lightly with ghee or oil, if desired, and pile them up as you make them, wrapping them in a slightly damp cloth until ready to serve.