2 cups wholemeal flour
½ fine tsp salt
¾ cup water
Sift the flour and salt into a mixing bowl. Make a well in the centre and gradually stir in the water, mixing well with your fingers.
Form a supple dough and knead for 7-10 minutes. Ideally, cover with plastic wrap and leave to one side for 15-20 minutes to rest.
Divide the dough into 8-10 equal portions. Roll out each piece to a circle on a well-floured surface.
Place a heavy frying pan over a high heat. When it is hot, lower the heat to medium and add the first chapati to the pan.
When the chapati begins to bubble, turn it over. Press down on it with a clean tea towel or with a flat spoon and turn over once again.
Remove the cooked chapati from the pan and keep warm in the oven on a foil covered tray, lined with baking paper while you cook the other chapatis. Serve hot.