Sift flour and salt together. Make a well in the centre and add small quantities of water until you have a smooth, pliable dough. Grease the palms of your hands and knead well. Kkeep covered until ready to use.

Divide into 10 portions, using one portion at a time and keeping the rest covered. Knead each portion into a ball, then flatten and place on floured surface. Roll out until about 7" in diameter.

Heat a griddle (without oil) and when hot cook chappati on both sides, pressing down gently. When cooked lightly spread or brush the first side only, with ghee.

wrm, wrapped in foil and placed in a warm oven.