Set aside a handful of flour for shaping the chappatis.
Knead the remaining flour with your hands, adding water very gradually.
Add salt to taste. Knead for at least 10 minutes, longer if possible.
Make a thick roll about 8 inches long and let stand for 1 1/2 hours.
Just before serving your meal, knead and roll the dough again.
Bread off a small portion and roll it with a dash of ghee into a ball between the palms.
Flatten the ball and with the help of a little dry flour, roll into a thin round pancake with a rolling-pin.
Gently remove from the board and place on a hot tava.
First cook one side, turn over and slightly cook the other.
Place on hot coals (or on a barbecue stove) and let the chappati rise like a balloon.
This can be done by pressing down one side of the chappati on the tava with a clean cloth and then gently pressing all the sides of the chappati.
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