Chapati

Knead together the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.

Cover dough, and let rest for at least 5 minutes.

Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.

Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it.

When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.

Flip and repeat so it becomes lightly browned on both sides.

If desired, brush with ghee.