From Sorgawiki

Ingredients

• 1 cup chapati flour
• 1/4 teaspoon salt
• 1/2 cup flour
• 1/2 cup lukewarm water

Method

1. Heat iron skillet or no-stick skillet on medium flame.
2. Sift flour and salt into bowl. (If no sifter, fluff with fork.).
3. With a wooden spoon, and 1/4 C water, continue to slowly add water until enough water to form a ball.
4. Turn onto floured surface. Knead for until dough is elastic, and looks smooth like a babies bum. Use only enough flour to keep dough from sticking.
5. Divide dough into 4 golf-ball sized balls.
6. Roll each in flour.
7. With a rolling pin, roll out one ball into about an 8" thin circle. Keep a pile of flour beside you and dust the dough often but only enough to keep it from sticking.
8. When skillet is hot enough to immediately sizzle dry a drop of water, put chapati on.
9. Leave for 10-15 seconds, turn wait 10-15 seconds, turn again and apply pressure using a balled tea towel. Turn cook on both sides.
10. In a few seconds, it will puff up like a balloon. If it doesn't, the dough was not kneaded/rested long enough or there was too much flour worked inches.
11. Remove from heat to plate. (Some people slap the air out first.). Brush with oil, if desired, to keep soft. Cover with towel to keep warm.