3 c whole wheat flour
1 ts salt
1 c water
1 tb ghee
Yield - 20-24 Chipati
Sift flour and salt together in a bowl. Make a well in the center
and add ghee and water. Knead 10 minutes to make a pliable dough,
form into a ball, cover and allow to rest at least 1 hour, or
over night.
Divide dough into 20-24 portions. Roll into 6 inch circles and
allow to rest 5 minutes.
Heat griddle or cast iron fry pan very hot.
Place a chipati on the griddle or fry pan, fry for 1 minute. Flip
over and fry for 1 minute.
