Chapatis I

Ingredients

• 2½ cups whole wheat flour
• 1 teaspoon sea salt
• 1 cup water
• cooking spray

Procedures

1. In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.
2. Turn dough onto a floured work surface and knead for 5 minutes.
3. Transfer to a bowl and cover tightly with plastic wrap.
4. Let dough rest for 30 to 90 minutes.
5. Preheat oven to 200°F (95°C).
6. Divide dough into 8 equal pieces.
7. Roll each piece into a 7-inch (18-cm) circle.
8. Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat.
9. Cook a chapati for 1 minute.
10. Turn over and cook 5 minutes on second side or until chapati bubbles up.
11. Flip back to first side and cook for 5 minutes.
12. Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla.
13. Keep cooked chapatis warm in the oven while you cook the remaining dough.
14. If you prefer a crispy, cracker-like texture, increase oven temperature to 350°F (175°C).
15. Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.