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Updated: October 14, 2012 12:18PM


2 cups all-purpose flour

1 teaspoon salt

2 teaspoons olive oil

¾ cup water

In a mixing bowl, by hand mix together flour, salt and olive oil. Slowly add water, while continuing to mix by hand, to form an elastic dough that isn’t sticky.

Knead for a couple minutes on a lightly floured surface and divide dough into 4 equal parts. Roll our divided pieces into burrito-size chapatti rounds.

In large lightly greased pan, lightly toast chapatti on medium-high heat for about 1 minute on each side or until it is no longer doughy.

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