Ingredients

Four cups of whole-wheat flour

Two cups of water

One-fourth teaspoon of salt

A small bowl of safflower oil

Method
Mix the flour and salt. Pour water, in the center of the flour and start kneading the dough. Keep adding water until soft dough is prepared. The dough should be such that it does not stick in the hand. One can use little oil in between so that smooth dough is made. Cover the dough and keep it aside.

Take a handful of dough and roll it in a ball. Roll the ball in flour and flatten a little with palm. Brush or pat one side with oil and lightly dip the oiled side in to the flour. Fold over in half, covering the oiled side and fold in half again. Pinch the edges together.

Dip both sides in flour and roll out until thin and even. After a somewhat round shape, place the chapatti for baking on a frying pan, which is called tawa in India. Wait till the chapatti bubbles up and the bottom has brown spots. Dab with oil and flip it over cooking it until it is lightly brown on bottom. The chapatis should cook in two to four minutes.

It can be wrapped in silver foil and kept in hot pot and this can be consumed within couple of hours.

Chapatis are tridoshic and can be consumed by everyone. It aggravates diseases like jaundice, cholera, enteric fever and some intestinal problems.