- 1 cup whole wheat flour, plus a little more
- 1/2 cup lukewarm water
- Pinch of salt
- Plastic wrap
- Rolling pin
- Ghee or vegetable oil
- Frying pan
- Big spatula
- Combine 1 cup whole wheat flour with 1/2 cup lukewarm water and a pinch of salt in a bowl.
- Knead together with your hands until dough forms a smooth, elastic ball. Cover with plastic wrap and let sit for 10 minutes.
- Divide dough into four roughly equal pieces and roll each piece into a ball. Cover with plastic wrap whenever you are not working with any of the balls.
- Sprinkle a little flour on your counter. Roll each ball out to form rough circle, about 1/4 inch thick and 8 inches in diameter. Simply estimate it with your eyes; a ruler is not necessary. This is a single unbaked roti or chapati bread.
- Heat your frying pan over medium to high heat, then add a little ghee (clarified butter) or vegetable oil. Add just enough to coat the bottom of the pan, not so much that it forms a puddle. Continue heating until the butter or oil begins to sizzle.
- Place one roti/chapati in the frying pan once the fat is sizzling. Watch closely and flip it over with the tongs when small bubbles begin to form on the top of the bread.
- Set a big spatula over the middle of the roti to press it down as the second side bakes. It will begin to puff up, and the spatula prevents it puffing too much. Bread is done when both sides are light golden brown and have brown spots. Repeat with remaining unbaked roti/chapati breads.
Credits to: ehow.com/how_7709271_make-homemade-bread-oven.html