Prep Time: at least 65 min
Cook Time: 30 min
1 3/4 cups whole wheat or attar flour
1 tsp. of salt
1 tbsp. canola oil or melted ghee
1 cup warm water
Mix flour, salt and oil until well mixed. In a mixing bowl, form a well in the middle of the flour mixture and add water in the middle of the well. Mix well with hand, kneading for at least 10 minutes. Wrap in lightly greased plastic wrap and chill for at least 1 hour or overnight for lighter chapatis. Once chilled, remove and shape dough into small balls (golf size). Shape ball into small disks and lightly dust disks with flour and roll out into a round. Place heavy skillet or cast iron pan over medium to high heat until hot. Place chapati rounds in the hot skillet and cook for 1 minute or until bubbles appear in the dough, then turn to cook the other side. Remove from skillet and place over direct flame for 5 seconds to form a large air bubble (which makes chapati lighter). Brush with melted butter and serve hot.