Chapatis I

Ingredients

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

Directions

 * 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.