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.

Directions
In a 3-quart bowl:

Sift: 1 cup ALL-PURPOSE FLOUR 1/2 tsp. SALT.

Blend in 1 cup WATER to make a fairly stiff dough.

Knead thoroughly with the fingertips.

Roll into a round circle on a floured board.

Brush the surface with oil.

Cut once from the center of the circle to the edge.

Roll the pastry into a cone.

Press both ends in and form into a ball again.

Brush with oil and repeat process twice more.

Divide the pastry into 1-oz. balls and roll each thinly into a 5- to 6-inch circle with a rolling pin.

Heat a small frying pan or skillet.

Place 1 Tbs. OIL in pan and fry each round of Chapati separately on both sides until golden brown, adding oil as required.

Serve with entrees as a bread.