Make a dough with oil and hot water and half a cup of gram flour, salted.
Sprinkle a little flour on the counter top and roll dough into a sausage shape and cut into 2-inch pieces. Ball them up.
Using a special rolling pin for a circular chapati, roll dough balls with flour sprinkled so they don't stick. Roll to a thin, cereal-box cardboard thickness.
Fry on a non-stick pan, on medium high heat. They should not need extra oil, but you can always add spray if you feel like you need it. You should use a tea towel to press down the chapati to cook
Once they are cooked, you should see a little puffing. Spread a little clarified butter, ghee, to serve.
- Gram flour
- Vegetable oil
- Hot water
Anderson, South Carolina