2 cups whole wheat flour
1 teaspoon salt
1 cup + water
1. Combine the flour and salt in a bowl. Gradually add the water, kneading as you go. Add enough water to make the dough an even consistency (not too dry and not too wet).
2. Once the dough is thoroughly kneaded, separate it into 10 balls (1-2 inches in diameter). Place some flour on the counter and use a rolling pin to flatten the ball into a circle (about 6 inches in diameter). As you roll the dough, continue to dust the chapatti in flour so that it does not stick.
3. Place the chapatti on a skillet over medium heat. Once bubbles start to appear, turn the chapatti over. When bubbles start to appear on the second side, take the chapatti off the skillet and place directly on the burner. After a few minutes flip it over to prevent burning (still keep it directly on the burner).
4. Repeat until the chapatti inflates like a balloon. Set aside on a plate or metal tin and continue to cook the remainder of the dough.