Ingredients:

• Refined flour 250 gm. (8 oz.)
• Butter 1 tsp. (optional)
• Salt ½ tsp. (optional)

Procedure:

Add a little water to the flour and salt. Knead well to prepare a dough. Keep adding water in stages as required during kneading. Add butter to dough and mix well. Divide dough into ten equal portions. Make a round ball with each portion. Take a ball and flatten it by hand.

Roll each ball with a roller to make a thin round shape of about 5 inches in diameter. Getting a perfect round shape might not be possible first time. But do not worry. The shape of the chapatee does not impare the taste. Only make sure that the roti is uniformly thin enough.

Heat a frying pan. Frying pans for roti generally do not have edges. Place the chapatee on the oan and heat a little such that the roti starts turning white. Turn over and heat the other side. Keep a napkin at hand and use it to rotate the chapatee on the pan.

If you have a gas stove, remove from pan and put the chapatee on the fire directly for a second. Turn over and expose the other side to fire too. Exposing to direct fire fluffs up the roti and makes it taste better. Careful though, you run the risk of buring the roti if you expose it to fire for too long.

Keep the chapatee in cassarole wrapped in a napkin. This will prevent the chapatee from getting wet.