Chapatis

Here's the variation of Edith's recipe from Newcomer's Cookbook that we've used for the "Africa Meal".

Chapatis

2 cups flour
1/2 teaspoon salt
1 tablespoons oil
7/8 cup very warm water (if multiply the recipe, use only enough water to make a stiff dough)

Mix flour and salt. Stir in oil and
mix in warm water. Dough should be soft, but not too wet or sticky.
Knead on floured, cloth covered board for 5
minutes. Cover dough and allow to rest for
30 minutes. Divide dough into golf ball size pieces. Roll each ball into a “snake” shape. Then wrap the dough into the shape of a cinnamon roll. Place on floured surface and
roll each piece into a circle. Cook on
hot greased griddle until browned on both sides.
Cover with a cloth and keep warm until ready to serve.
This recipe makes thin, pliable chapatis.