Chapati — whole-wheat flatbreads

Mix the measured flour and salt. Add warm water gradually, using only enough to make a smooth, soft dough that is not too sticky. Cover and rest for at least 5 minutes.

Divide into eight pieces and roll thin circles on a lightly floured surface.

Heat a heavy dry pan over moderately high heat. Cook each chapati until small brown spots appear underneath, then turn with a spatula. Turn again as needed until cooked through and lightly puffed. Do not hold a hand over the pan or put the bread over an open flame.

Brush with optional ghee and serve warm.