1 c. whole wheat flour 2 Tbsp. vegetable oil 1/4 c. all purpose flour 1/2 c. water for dough) 1/4 c. all purpose flour 1/2 tsp. salt (for dusting)
Mix flours, salt, oil and water and make a dough. Knead the dough for about 8 - 10 minutes to make it soft. Cover it with a damp cloth and leave it aside for about 1 to 3 hours. After 3 hours knead the dough again and divide it into 8 small balls. Roll the balls into a thin round pastry, of about 5 inches in diameter. If it sticks to the surface when you flatten the ball, you may dip the pastry in the extra all purpose flour and keep the surface dusted with flour.
Over medium heat on a hot griddle, place the uncooked CHAPPATHI. When one side becomes slightly brown, turn it over for the other side to be cooked. Take it out of the griddle and hold chappathi with tongs over a medium flame on the top of a gas range. Expose both sides of chappathi to the flame for a few seconds. It will puff beautifully. Serve it hot. Apply melted butter. Tastes good when eaten with kurma. 2 to 3 servings.