Chapatis

Ingredients
600g of flour, plain or wholemeal
Olive oil
1 teaspoon of salt
Warm water



Method

Combine the flour and salt in a large bowl, then add a splash (no more than a tablespoon) of oil. Add the water slowly and combine with a spatula or with your hands. Keep adding water (it should take just under a cup) until you have a stiff but workable dough. Remove to a work surface and knead until fully dough-like, then coat in flour, place in a bowl and cover with a damp cloth for about 30 minutes (longer is fine). 

Divide the dough into 6 to 8 pieces and roll into balls. On a lightly floured surface roll out the balls into flat disks.

In a large flat pan, heat a small amount of oil over a medium flame until it is obviously hot. Add one chapati and cook for a bout a minute, then turn and cook the other side. Remove, add a little more oil and continue until all the chapatis are cooked.