Title: Chapatis
 Categories: Breads
      Yield: 10 Servings
 
  1 1/2 c  Flour, unbleached
    1/2 c  Flour, whole wheat
      1 ts Salt
      3 tb Ghi
    1/2 c  ;water
 
  Mix flours, salt, and butter and add just enough water to make a firm
  dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the
  more the dough is kneaded, the lighter the bread will be. Shape the
  dough into a ball, cover with a sheet of plastic and let it rest for
  at least 1 hour. If left to rest overnight in the refrigerator, the
  finished bread will be even lighter. When ready to bake, take a small
  piece of dough about the size of a golf ball, or a bit smaller. On a
  lightly floured board, roll the dough into a thin circle, about 5
  inches in diameter. Repeat with all the dough. Heat a griddle or
  heavy-bottomed iron skillet until it is very hot (you will notice the
  smoke rising from it). Place the rolled out chapati on the griddle
  and let it cook for 2-3 minutes, depending on how thin you have
  rolled it. Using a pair of kitchen tongs, you can lift the chapati to
  see if the underside has turned a golden brown. Flip, and cook the
  other side about 1 minute. As they are cooked, store the chapatis on
  a towel in a warm covered container until ready to serve. Serve as
  soon as the last chapati is baked. NOTE: In India breads sometimes
  are baked in the fiery clay tandoor, where they develop brown spots
  and bubbles. To achieve a similar effect at home, you can use tongs
  to hold each chapati over a hot gas flame until it puffs like a
  little balloon. The chapati will collapse as it cools.