Chapati

by Susan Lott

• Flour, 1 c. per person
• Water about 1/3 c. per person

Using your hands, work the water gradually into the flour until a workable dough forms. Knead for about 5 minutes. Cover with a damp cloth and let stand for 30 minutes. Divide the dough into equal parts, about ¼ c. dough for each part. Roll out each part as thin as you possibly can, sprinkling with flour to prevent sticking.

Cook in a dry frying pan or on a dry griddle over medium heat about 2 minutes per side, until brown areas appear. Transfer to a plate or non-stick pan and rub one side with butter.

Chapati are cheap to make, running about 2 cents each. These flatbreads can even substitute for tortillas in a pinch! They keep for several days in a ziploc bag in the fridge.

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