Chapati

INGREDIENTS
140 Gr. Wholemeal flour
140 Gr. All Purpose flour and plus extra for dustin
1 Teaspoon Salt
2 Tablespoon Olive oil
180 Ml. Hot water
3 Tablespoon butter melted or Ghee

METHOD
In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Let the dough rest for 30 minutes or so. Divide the dough into 10 pieces and roll each one into a ball and let them rest for a few minutes.
Heat a frying pan/griddle – I use a cast iron pan, over medium heat until very hot, and grease ever so lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.

When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.
Smear each one with melted butter – I wrap them in foil and reheat them when time to serve dinner.