With all this extra time at home, I have been spending more time in the kitchen. Instead of the quick meal that often took place after a long days work, we are finding renewed pleasure in going through our vegetarian cookbooks and planning nice well balanced meals. One thing we have been eating more of is chapatis. They go well with almost every vegetable dish, are easy to prepare, and are a healthy alternative to bread which usually contains yeast.
From The Hare KRSNA Cookbook 1972
Basic Chapati
1 cup Whole Weat Flour
1/4 cup Melted Butter
Warm water
Mix the flour and water together, adding water gradually until dough is soft but not wet, and can be kneaded. Knead the dough until it’s fairly soft (8 to 10 minutes). Cover and let dough rest for one hour. Sprinkle flour on rolling area and makes 1-1/2 inch balls out of dough. Flatten balls and roll out to about 4-5″ diameter. Place the chapati on a heated skillet (dry, free from oil) and cook until bubbles appear. Turn chapati quickly and let cook until bubbles appear again. Using tongs, remove chapati from pan, and hold over an open flame or burner to make it puff up. Heat it first on the side that was first cooked. You can lay directly on the burner for a brief moment, but don’t let it stick. When chapati puffs up, turn quickly and repeat on other side till it puffs. Remove, butter both sides, and cover with a clean cloth to keep in heat while remaining chapatis are cooked.
The Hare Krishna Movement 