Rotis

300 grams (10 1/2 ounces) chapati flour
    (or 150 grams whole wheat flour plus 150 grams unbleached 
     all-purpose flour)
Salt (optional)

Sift the flour (and salt, if using) into a bowl and make a well in the center.  Slowly drizzle in 200 to 240 ml (a little over 3/4 of a cup to 1 cup) of water and use your hand to draw the flour into the center, mixing all the time.  You may not need all the water; the dough should be just slightly sticky and will firm up as you knead it.  

Knead for 8 to 10 minutes, or until the dough seems elastic and smooth.  Place in a bowl, cover with a damp tea towel, and leave for 30 minutes in a slightly warm area.  

Divide the dough into 10 equal portions and roll each into golf ball-size balls; cover.  Flour your work surface and rolling pin.  Roll each ball into a 5- to 6-inch circle; the best way is to keep rolling in one direction, turning the dough a quarter of a circle to get a round shape.

Heat a tava or flat griddle until quite hot.  Toss the chapati from one hand to the other to remove excess flour and place on the pan.  Reduce the heat to medium and cook until small bubbles appear on the underside, about 10-20 seconds, then turn.  Cook this side until it has small, dark beige spots.

If you have a gas cooktop, place the bread directly over a flame using tongs.  The bread will puff immediately.  Leave it for 10 seconds, until dark spots appear.  Turn and cook on the other side for a few seconds, them remove to a plate.  (If you have an electric cooktop, press the bread down gently on the burner; as you press one area, the rest should puff up.  Continue pressing on different areas of the bread; in this way, the bread should puff up all over.)  Repeat with the remaining breads, keeping the cooked breads warm, wrapped in foil, in a low-heat oven.  

Makes 10 rotis.

From Anjum's Indian Vegetarian Feast by Anjum Anand