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Method:
Mix the flour and salt in a bowl, then
gradually work in the water until you have a firm dough. Divide into
12 and roll out thinly on a floured surface. Grease a heavy-based
frying pan (skillet) or griddle and fry (saute) a few chapatis at a
time over a moderate heat until brown underneath. Turn over and cook
the other side until lightly browned. Keep the chapatis warm while you
fry the remainder. Serve buttered on one side, if liked.
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