1 cup of organic wheat flour
1 tsp olive oil
Pinch of salt
Drizzle olive oil over wheat flour.
Roll flour between fingers or fork until the oil is evenly incorporated.
Add water ¼ cup initially and then about 1/8 cup until dough is formed.
Pinch off a ball around size of golfball.
Roll between palms until round and then flatten.
Using white flour to dust roll out dough until it is about 6-8 inches in diameter.
Place on a hot pan WITHOUT oil.
Cook first side for about 20-30 seconds or until bubbles start to form on surface.
Flip and cook the second side for about 30-45 seconds.
Flip again to 1st side press on chappati with a spatula for 10-15 secs - it should rise forming air pockets in certain spots; ideally the whole chappati should blow up with air but don’t be discouraged if it doesn’t – it takes a bit of practice.
Take off pan and spread a small amount of ghee evenly on the surface.