Chapatis are Indian pan-fried flatbreads made from whole wheat flour.

Ingredients:

• 2 cups whole wheat flour, plus a little extra for working with the dough
• A large pinch of fine sea salt
• 1 cup of water
• 1/4 cup olive oil, vegetable oil, melted butter, or ghee

Preparation:

1. Place the flour and salt in a large bowl. Slowly pour the water into the flour, mixing with your hands in a circular motion until a dough begins to form. Then, in the bowl or on a work surface (which you can lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and elastic.
   
   Place the dough ball back in the bowl and lightly oil the surface to prevent it from drying out. Cover the bowl with plastic wrap or a damp towel and let rest for about 30 minutes.
2. When you're ready to make the chapatis, gather your supplies: a small flat bowl of whole wheat flour, a small bowl of olive oil or melted butter (use a small spoon), and a plate or container lined with a paper towel to hold the finished flatbreads.
3. Heat a grill pan or cast iron skillet over medium-high heat. Meanwhile, on a lightly floured surface, form the dough into a long log. Cut it into 12 equal pieces: first in half, then in half again, then cut each quarter into 3 equal pieces. Return the dough to the bowl and cover with a damp towel to prevent it from drying out.
4. To roll out chapatisRoll the dough between your palms to form a ball, then press it down with your palm. Dip the resulting dough in a bowl of flour, then roll it into a circle 10 cm in diameter. Place about 1/4 teaspoon of butter in the center of the circle and spread it almost to the edges with the back of a spoon. Fold the circle in half, then in half again to form a triangle. Pinch the edges and dip in flour again if the dough is sticky.
   
   Begin rolling, rotating the triangle a quarter turn after each roll, until it reaches a width of 15 cm and a uniform thickness. With a little practice, you'll be able to roll the chapatis and rotate them without lifting them. I do this by applying gentle pressure with my right hand, thus moving the chapatis along.
5. Test the pan by sprinkling a little flour on it: if it immediately turns brown, it's ready to fry. Shake off any excess flour by transferring the chapati from hand to hand, then place it in the pan. It should begin to brown almost immediately.
   
   When small bubbles begin to form, pour a little oil on the surface of the chapati, then flip it over. It should begin to puff up. Pour a little oil on this side too, and when it puffs up a little more, flip it over. Press the edges of the chapati with a spatula or (if you're feeling brave!) a dry cloth. This will help the edges stick together and the chapati puff up.
   
   If there are holes on the surface, press them down to keep air in. The air trapped inside the whole chapati makes it flaky and light. Don't worry if the first few don't puff up—it takes practice! The flavor will still be delicious.
   
   Place the flatbread into the prepared container. Repeat with the remaining dough and serve the chapatis hot.