Chapatis

Description
Chapatis should be light and flaky. Keep them lightly covered before serving. They may be quickly warmed in a hot oven before going on the table or served cold. They are a breakfast or afternoon tea accompaniment and excellent spread with butter or jelly.

Ingredients

 * 1 cup all-purpose flour
 * ½ tsp salt
 * 1 cup water
 * oil

Directions

 * 1) In a 3-quart bowl, sift flour and salt.
 * 2) Blend in water to make a fairly stiff dough.
 * 3) Knead thoroughly with the fingertips.
 * 4) Roll into a round circle on a floured board.
 * 5) Brush the surface with oil.
 * 6) Cut once from the center of the circle to the edge.
 * 7) Roll the pastry into a cone.
 * 8) Press both ends in and form into a ball again.
 * 9) Brush with oil and repeat process twice more.
 * 10) Divide the pastry into 1 oz balls and roll each thinly into a 5- to 6-inch circle with a rolling pin.
 * 11) Heat a small frying pan or skillet.
 * 12) Place 1 tbsp oil in pan and fry each round of chapati separately on both sides until golden brown, adding oil as required.
 * 13) Serve with entrees as a bread.