1. Put the wheat flour, white flour and salt in a bowl. Add about a half cup of water and mix with 1 tablespoon of butter or oil. Knead the dough well for 10 minutes.
2. Form into a ball and cover with a damp cloth for 30 minutes.
3. Knead the dough once more. Divide the dough into balls the size of golf balls.
4. Take one ball at a time and flatten it slightly. Dip it into the extra flour and roll it out evenly on a floured surface. Sprinkle more flour if necessary.
5. Brush the surface of the chapati lightly with butter. Fold in half and brush with butter once again. Fold once more and you get a triangular chapati.
6. Place a skillet over medium heat. When the skillet is hot, place the chapati on it and cook until it turns a golden brown color. Flip and cook the other side. After it is done, place on a sheet of aluminum foil and cover tightly to keep it warm.
7. Cook the remaining dough balls.
- Chapati dough needs more water than Poori dough to make it roll out easier.
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 Tbs butter or oil
1/2 tsp salt
Similar to whole wheat tortillas, Chapati, or roti, are prepared fresh and eaten in South India with nearly every meal as an alternative to rice. In north India, naan is eaten in the same way. They are unleavened flatbreads that are grilled on a tava or dry skillet. This Indian bread recipe is fun to make with the entire family.