Measure flour and salt into a large bowl and mix.
Stir in water and oil (or yogurt) until a shaggy dough is formed.
Transfer dough onto a lightly floured surface. Knead for about 5 minutes, adding more flour as required to prevent sticking, until a smooth dough is formed. Cover dough with plastic wrap or a damp towel and allow to rest for ½ hour.
Once rested, divide the dough into 8 equal pieces. Cover with plastic wrap or a damp towel. Heat a large skillet over medium high heat. Take one piece of the dough and roll it into a ball. Flatten the dough ball on a lightly floured surface, then roll into a thin disc about 8 inches across.
Place disc onto hot skillet and press gently all over with a clean towel. After about 2-3 minutes, once bubbles form and the dough appears dry flip the Chapati over. Press all over again. Cook another 2-3 minutes allowing bubbles to form. The Chapati is cooked when both sides are dry, bubbly, and colored.
Repeat with remaining dough balls. Hold finished Chapati under a clean towel until ready to serve.
A quick, simple flatbread. Perfect for wrapping and dipping.
Substitute gluten free all-purpose flour for a gluten free version.
1cupwhole wheat flour
1tablespoonvegetable oilor yogurt
AllergensMilk (if using yogurt), Wheat