Indian Chapatis

• 2 cups whole wheat flour
• 1/3 cup yogurt
• 1⁄2 to 3⁄4 cup water as needed
• ghee or melted butter

In bowl combine flour and yogurt. Gradually add water, mixing with your hands until you have a soft dough. Knead for 5 minutes on floured tabletop. 

Divide dough into 12 pieces. Roll each piece into a ball and then press flat in the palms of your hands. 

Place a cast iron skillet on medium heat so it will be a little hot by the time you are ready to cook the first chapati.

Roll flattened balls into 5-inch circles on a table or board covered with flour. Try to make the chapati as round as possible. After it is rolled, place on skillet. When the chapati starts bubbling on one side, turn it over and cook on the other side. This takes about 20 seconds on each side. 

While first chapati is cooking in skillet, turn second burner on to medium heat. (If you have an electric range, use a small grill over the burner.) 

After the chapati has been cooked in skillet, quickly take a pair of tongs and hold the chapati gently over medium heat until it puffs up. This should take about 5 seconds. Then hold chapati with tongs on other side and cook for another 5 seconds. Chapati will look like it is freckled with brown spots. Don't be discouraged if the chapati doesn't puff up all the time. This takes practice. 

Brush with melted butter or ghee.