3 1/2 cups wholemeal wheat or spelt flour (or combination)
1 1/4 cups filtered water
1/2 tsp. sea salt
Heat water slightly until warm and stir in sea salt until well dissolved. Meanwhile measure flour into a mixing bowl. Create a hole in the center and add all the water at once. Using a wooden spoon or your hand mix the dough until all the flour is absorbed. Then, knead the mixture for a good 10 minutes until the dough is smooth elastic, resembling the texture of an earlobe. If time permits, keep covered with a damp tea towel for 24 hours. This makes the chapattis lighter and sweeter. If not proceed.
Break off small balls approx. 2 inches and roll in a small amount of flour. Using a rolling pin, roll out until about 4-5 inches round. Heat a frying pan (preferably cast-iron) and cook the chapatti 2-3 minutes on one side and 1-2 minutes on the other until small brown crispy bits appear. Then remove from pan, and hold with tongs over an open gas flame passing back and forth slowly. The chapattis will release steam and create a pocket similar to pita bread. Be sure to keep moving the chapatti around to create an even finish. Occasionally it doesn’t create the pocket, but most of the time it does. Keep the remainder of the dough.