Ingredients (6-8 pieces):
100g whole wheat flour
100g wheat flour
2 pinch salt
150 ml lukewarm water
Preparation:
Place the 2 flours and the salt in a deep bowl. Mix well.
Add the lukewarm water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.
Sprinkle a little of the reserved flour onto a flat surface or board.
Divide the dough into 6 to 8 and shape each piece into a ball.
Flatten the balls slightly, then place one onto the floured board.
Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.
Heat a frying pan. Lay the chapatti on the pan (no oil) and cook for about 10-20 seconds or until the surface is bubbling.
Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
Now hold the chapati with a tong and keep the first side which was cooked, directly on fire. The chapati will start to puff.
Turn and keep the other side on fire. The chapati will puff more. Avoid burning the chapattis.
Spread butter over one side, if you like.