Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic.

Place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 minutes.

Turn onto a floured board, shape the dough into a long roll, and divide into 12 equal slices. Roll out paper thin.

Heat the heavy frying pan and when very hot, cook the chapatis for about one minute on either side.

Cool between paper towels.

Chapatis should always be cooked fresh.

NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, or baking stone.

Yield: 12 Chapatis Cooking Time: 2 Minutes Each