Makes 6 Difficulty
1-1/2 cups gf flour* 1/2 teaspoon salt 2/3-1 cup water 1/4 cup melted butter or Ghee**
In a large bowl, mix together flour and salt. Gradually stir in enough water to make a fairly stiff dough. Turn the dough onto a floured surface and knead for about 5 minutes until the dough is smooth, soft and pliable. (No kidding, the dough will be elastic and beautiful to work with) Form the dough into a ball and place it in a clean bowl. Cover with a damp dish towel and let sit for 20 minutes. Divide the dough into 6 equal pieces. With floured hands, pat each piece into a ball. Heat a large ungreased skillet over high heat until hot. Working with one ball at a time, pat a ball with your hands into flattened pancake shapes then transfer to a floured surface and roll out to 7" circles. Transfer the circle to the hot pan and cook until brown spots begin to appear on the bottom side. Flip over chapatis over and cook in the same fashion on the other side. Flip the chapatis over again and with a bunched up kitchen towel, press around the edges, this will cause the chapatis to puff up. Flip the chapatis over one more time and press with the towel. Remove from skillet and brush with melted butter or ghee. Repeat for remaining dough.
*We used the Gluten-free Pantry’s Country French Bread Mix as a straight substitution for flour.