This is the least fattening and the healthiest Indian bread made from ata (unrefined wheat flour). It is cooked on a hot tava or flat pan, usually without any oil or fat, until they puff up and are speckled brown.
1½ cup whole wheat flour, plus extra for dusting
½ tsp salt
1 cup water
How to make Roti / Chapati:
Sieve the flour and place it in a large bowl. Add the salt and mix well. Make a well in the center and gradually pour in the water, mixing to form a supple dough.
Knead the dough for about 5 minutes, then cover and let stand for 15-20 minutes. It time is limited, roll out the dough immediately.
Divide the dough into 16 equal-size portions. Roll out each piece of dough on a well floured counter.
Place a large, heavy bottom skillet on high heat. When steam starts to rise from the skillet, reduce the heat to medium.
Place the chapati in the skillet and when it starts to bubble turn it over. Carefully press down on the bread with a clean dish towel or a flat spoon and carefully turn it once again. Remove the bread from the skillet and keep warm while you make the others.
Serve immediately. As this bread does not contain any fat in the dough, it can be brushed with melted ghee or butter after it has been cooked.