Chapatis 4

1. Mixi flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough.
2. Kneadi for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour.
3. If left to rest overnight in the refrigerator, the finished bread will be even lighter.
4. When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller.
5. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter.
6. Repeat with all the dough.
7. Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown.
8. Flip, and cook the other side about 1 minute.
9. As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve.
10. Serve as soon as the last chapati is baked.
11. Note: in india breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles.
12. To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon.
13. The chapati will collapse as it cools.
14. The bombay palace cookbook stendhal per ellen clear.