Ingredients

Method

Mix the three ingredients with a little water, and knead the flour for half an hour.   Divide the dough into balls, and after sprinkling the board with some dry flour, roll the ball into a round thin shape, with a rolling pin.     Apply a little oil to the tawa, with half an onion with a fork pricked to the rounds side, to act like a brush, and place the chapatti, on a pre -  heated tawa on a low fire, and fry on both sides.  Remove and apply ghee to the surface of the chapatti with the back end of the spoon.

Instead of maida you can also use the flour of the whole wheat.   Maida chapattis tend to be smooth and whitish, while the coarse flour ones are rough and brownish.

One teacup flour gives five chapattis of 7 inch diameter.

I made the chapattis for the first time today, on 14th December, and they were burnt, because the fire was too much, and the oil on the tawa too was more than needed.   The tawa smoked and the chapattis got burnt, and not fully fried, because of the excess  heat of the tawa.   Later I reduced the flame, but the damage was already done.

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