Chapatis are an unleavened bread which is baked without an oven. turn Traditionally, they were baked on a hot rack near an open fire. Served with rice and a simple vegetable curry, chapatis are used instead of utensils to scoop up the food.

2 c. whole wheat flour
1/2 tsp. salt
2 tbsp. melted butter
7/8 c. water

Combine the whole wheat flour and salt in a bowl. Stir in melted butter and water. Begin by adding 3/4 cup of the water, then sprinkle on an additional 2 tablespoons, as needed, to make a soft dough that can be kneaded.

Turn dough out onto a lightly floured work surface and knead well. Cover with a damp cloth and set aside in a warm place, free from draft for 1 hour. Knead again.

Break into golf-ball size lumps, roll into balls, and roll each out on a floured board to 1/4 inch thick.

Dust each lightly with flour. Heat a heavy ungreased skillet. Cook each Chapati with melted butter, return to pan and fry until lightly browned. Or brush skillet with fat after frying each Chapati.

Set oven at 200 degrees and keep Chapatis warm and puffy by placing directly on lowest rack until ready to serve.