Chapatis

Directions

1. 1
   Sift the flour and salt into a large bowl and make a hollow in the centre.
2. 2
   Add the water gradually, working in the flour to make a firm dough.
3. 3
   Knead well for about 15 minutes, until the dough is smooth.
4. 4
   Cover with a damp cloth and leave to stand for about 30 minutes.
5. 5
   The dough should be quite firm and hard.
6. 6
   Divide the dough into eight portions.
7. 7
   Roll each into a circle, about 15 cm (6 inch) in diameter, sprinkling the rolling pin and work surface with flour to prevent sticking.
8. 8
   Cook each chapati in a very hot heavy frying pan, without fat.
9. 9
   When the top surface shows signs of bubbling, turn the chapati over and cook for 30-40 seconds on the other side.
10. 10
    Then place the chapati under a warm grill until it puffs up.
11. 11
    Spread margarine lightly on one side, fold over and serve hot.