---------- Recipe via Meal-Master (tm) v8.05
       Title: Chapatis
  Categories: Breads, Ethnic
       Yield: 8 Chapatis
       2 c  Atta or whole wheat flour;
       1 ts Salt
       1 c  Warm water; approx
   In a medium-sized bowl, mix together the salt and the flour. Make a well in
   the middle and add just less than 1 cup warm water. Mix with your hand or
   with a spoon until you can gather it together into a dough (depending on
   the condition of your flour, you may need a little extra water or a little
   extra flour to make a kneadable dough). Turn out onto a lightly floured
   bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a
   plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer
   the dough stands, the more digestible the breads. Divide the dough into 8
   pieces and flatten each with lightly floured fingers. Continue flattening
   with a rolling pin until each piece is 8 inches in diameter. Once you have
   started rolling, roll out each bread without flipping it over. To keep the
   bread from sticking to your bread board, make sure that the bread is
   lightly floured underneath. Cover the breads with the damp towel or plastic
   wrap as you roll out others (make sure not to stack the rolled out breads;
   if you don't have enough counter space for the breads, roll out just a few
   and begin cooking, rolling out the others as the breads cook). Heat a cast
   iron griddle or skillet over medium-high heat. When the griddle is hot,
   place a chapati on the griddle, top side of the bread down first. Let cook
   for only 10 seconds and then gently flip to the second side. Cook on the
   second side until small bubbles begin to form, approximately one minute.
   Turn the chapati back to the first side and finish cooking (another minute
   approximately). At this stage, a perfect chapati will start to balloon.
   This process can be helped along by gently pressing on the bread. The bread
   is hot, so we find the easiest method is to use a small cotton cloth or a
   paper towel wadded up to protect your finger tips. Gently press down on a
   large bubble forcing the bubble to extend itself wider. If the bread starts
   to burn on the bottom before it has ballooned, move the bread (with the
   help of your paper towel) across the skillet, dislodging it from the point
   at which it is beginning to burn. When you are satisfied with your chapati,
   remove it and wrap in a clean towel. Continue to cook the other breads,
   stacking each as it is finished on top of the others. Source: Bakers'
   Dozen, Alford and Duguid, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.