Chapatis

Step 1

Set aside 100g of the flour and reserve for shaping the chapattis.
Place the remaining flour in a deep bowl. Fill another bowl with the cold water.
Add the water to the bowl of flour a little at a time; kneading as you go until you have a soft elastic dough (may not need all of the water). The longer you knead the dough the softer the chapattis will be.

Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into four and shape each piece into a ball. Flatten the balls slightly, and then place one onto the floured board.
Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary. Repeat with the other seven balls, using the remaining flour to roll them out.

Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done. (Chapatis will puff up)
Repeat with the other Chapatis, stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture (not really needed if you are only doing a few). Spread butter over one side, if you like