Chapati is Pakistan's everyday bread, made by kneading a simple dough of whole wheat flour, water and salt, rolling it into thin rounds, and cooking it on a hot griddle. Puffing up with light charred spots as it cooks is the sign it is done right.
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, shape into balls, and roll each one into a thin round.
Cook the rolled chapatis one by one on a hot, dry griddle, flipping until both sides get light charred spots and the bread puffs up.
Brush the hot chapati with a thin layer of melted butter and serve right away.
Do not dust the dough with too much flour while rolling; excess flour dries it out and keeps it from puffing while cooking. Allergens: contains wheat (gluten), dairy (butter).
You can freeze the cooked chapatis with parchment paper between each one; reheating just needs a few seconds per side in a dry pan.
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