Chapati (Indian Flatbread Roti)

Sift the flour into a bowl and slowly add water while kneading until you get to a dough that is soft, smooth and pliable. The longer you knead the dough the better but 5 minutes of heavy kneading will do.

Take the dough ball and cover with a damp cloth for a minimum of 30 minutes (you can also make the dough and put in your fridge for making another day).

Divide the dough into 6 dough balls or loee and roll them in flour.

Flatten each each dough ball with your palm and roll out to a 6 inch diameter, using extra flour so it does not stick.

Heat an iron skillet on medium heat. When it is hot (water drops should sizzle immediately), place roti on.

Let it cook and when you start to see bubbles form in many places, flip it over and cook until the other side does the same.

Over a medium flame, with flat tongs or chimta place the roti until it blows up or browns on both sides. (If you are cooking on an electric stove, you can press the roti in different places with a cloth to make it blow up a bit right on the skillet)

With the tongs, hit the roti against a surface to shake off any excess flour.

Butter one side with ghee and place in an airtight container lined with paper towel.