Just thought I'd share this simple recipe with you!
2 cups of atta flour, salt to taste and 1 cup of warm water. Add salt into the flour. Add water little by little, using your clean hands to mix and make a dough.
The measurements above are my measurements, I just make them using the same amount every time to make sure that the amount of chapattis I get is the same. The measurements above are for 2 large chapattis and 2 small ones (by 'large' I mean, very large for Mr S and I!).
I usually only need a little less than 3/4 cup of the water to achieve the above. There is almost no need to knead the flour - just once or twice will do and then..
..bring your bowl and the cup of water down to the floor! Yes, this is really the best place to do it because you can use your weight when 'punching' the flour, as in the picture above. Scoop a little bit of the warm water with your hand and pour it onto the dough before you start punching (by the end of it, the water that you have used is probably around 3/4 of a cup). Punch the dough - your bowl will automatically turn around like a wheel as you punch with both hands, the movement assisting your punching.
Once the dough is flattened, gather the dough and knead once or twice before doing the punching routine once again, with/ without scooping more water onto the dough - it's okay if the dough is a little wet.
Gather the dough again and knead once or twice before transferring the dough into a clean bowl and leaving the dough slightly covered for at least 10 minutes ( I like to leave it for 30 minutes). At this stage, the dough is a little wet and sticky, UNLIKE normal bread dough that is smooth and shiny.
Ready to roll? Pinch a portion of dough, to fit the palm of your hand for a large chapatti and a slightly smaller one for a small chapatti. (The dough size above in the pic is for a small size chapatti.) Roll the dough around in your hand to make a ball - this will help the shape of the chapatti to be nice and round later!
Heat up your pan - fire must be medium and pan must be really hot when dough is laid on it. Don't put any oil in your pan - there is no need! Sprinkle some of the atta flour onto your rolling board. Before rolling with the rolling pin, press down the dough ball with your fingers first to flatten it - to prepare it for rolling. Try to maintain a nice and round shape while flattening with your fingers and also later while rolling. Don't roll too thin and not too thick either..hmm..you know what I mean.
Once the chapatti is turned and cooked front and back, remove from pan and wrap/roll it in a clean kitchen towel and chuck it into a plastic container - to try and retain its heat while you cook the rest of the chapattis - other better methods are welcome, of course e.g. a heat retaining container is probably better and one that I do not have!) Looky there (pic)! If the pan is hot enough your chapatti will 'inflate' and that's a sign of a good chapatti, apparently.