Chapati is an unleavened flatbread common in many South Asian countries. Made with white whole wheat or sprouted wheat, this bread is easy to roll out; has a mild, slightly sweet flavor, and is a quick accompaniment to serve alongside most any meal. If you're serving a crowd, this recipe doubles nicely.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a medium bowl, whisk together the flour and salt.
Stir in the oil and hot water, adding more water if necessary to make a soft, elastic, slightly sticky dough.
Knead the dough on a lightly floured work surface until it's smooth, about 1 minute.
Divide the dough into 6 pieces and shape them each into a ball.
Cover the dough balls and allow them to rest for about 15 minutes.
Preheat an electric griddle to 375°F, or set a heavy-bottomed skillet over medium heat.
Roll each dough ball into a 6" to 7" circle; the circles will be thin, like a tortilla.
Lightly oil the griddle or pan, and fry one dough circle for about 30 seconds, until lightly browned on the bottom.
Flip and fry the second side of the dough, pressing it down gently with a spatula if it starts to puff. Cook for an additional 30 seconds, until golden.
Cover the cooked flatbreads with a clean towel while you cook the remaining pieces. Serve warm.
Store cooked flatbreads, well wrapped, at room temperature for several days; refrigerate if the weather is particularly hot and/or humid. For longer storage, wrap well and freeze.
