Yield: 6 chapatis
This is an Indian flatbread that goes well with soups and curries.
Combine flour, water and salt. Mix to make a soft dough. Add oil and mix a little more.
Divide dough into 6 small balls. Let dough rest for 15 minutes. Using a rolling pin on a lightly floured surface, roll out dough into a flat 10-inch circle, like a tortilla.
Heat a heavy frying pan over medium-high heat. Place a chapati in the pan and cook until the bottom side is lightly browned, about 3 minutes. Flip and cook the other side. Serve hot or cold.
Recipe by, PCC Cooks instructor
Source: Recipe adapted by Marie Donadio and featured in PCC Cooks Kids Cooking Camps.