325g/12oz fine wholemeal flour
1/2 tsp salt
1 tbsp butter, or ghee
170 ml - 280 ml/6-10fl oz warm water (quantity depends on the texture of the flour)
1 tbsp extra flour in a shallow bowl or plate.
Mix all the dry ingredients and then add the water and knead into a smooth dough.
Then separate them into small balls the size of lemon and roll it flat on a board using a rolling pin.
Place a griddle on a fire and cook the flat chappati on it, on the both sides for a minute or two then remove from griddle and cook on a open fire for a minute on both sides until the chappati puffs up.