Chapati is Pakistan’s everyday bread, made from a simple dough of whole-wheat flour, water, and salt, rolled into thin rounds and cooked on a hot pan. It should puff up and develop lightly charred spots as it cooks.
Mix the whole-wheat flour with the salt, then gradually add the warm water and knead into a soft, smooth dough.
Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes.
Divide the dough into equal pieces, roll each into a ball, and roll it out into a thin circle.
Cook the rolled chapatis in batches in a hot, ungreased pan until they puff up and develop lightly charred spots on both sides.
Brush the hot chapati with a thin layer of melted butter and serve immediately.
Do not use too much flour when rolling out the dough; excess flour can dry out the chapati and keep it from puffing as it cooks. Allergens: wheat (gluten) and dairy (butter).
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