Ingredients

1. 500g Les Moulins di-blé or Blédor Chapatis
2. 200ml Water
3. One pinch of salt

Preparation

1. Sift the flour in a bowl, add the salt and mix. Add the water and knead until you get a soft dough. Leave to rest for 15 minutes.
2. Divide the dough into fifteen balls. Roll each ball into a 18 cm diameter circle on a slightly floury surface.
3. Bake the dough on a warm, slightly oiled pan or tawa. Turn the chapati when small golden dots appear and finish cooking.
4. To obtain lighter chapatis, it is possible to use part of white (Blédor Farathas or Les Moulins farine blanche)