Goes great with Khichri (Indian lentils & rice dish).
Husband came home and asked our three year-old daughter, who was wearing an apron, wielding a rolling pin, and dusting a circle of dough with flour, "What are you doing?"
She replied, "I'm makin' Cha-potties!"
2 C. flour [I used one C whole wheat and one C unbleached white]
1 t. butter
pinch of salt
1/2 C (or more) of lukewarm water
Knead until dough is soft. Cover with damp cloth and let rest 1 hour. Divide dough into 10 pieces. On a floured surface, roll each piece into 4-inch circle, 1/4 in thick. [If you roll it any thinner, the result is crunchy and you want soft and flexible]
Heat heavy un-greased frying pan [I used a cast iron tortilla comal].
Cook each Chapati until it starts to bubble on bottom, turn, cook on other side and remove. Stack in tea towel to keep warm.
from: Extending the Table (wonderful 10,000 Villages cookbook)