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Ingredients

2 1/2 cups (10 oz / 300 g) whole-wheat pastry flour
1 teaspoon sea salt
1 cup (8 fl oz / 250 ml) warm water
Cooking spray

• In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.

• Turn dough onto a floured work surface and knead for 5 minutes. Transfer to a bowl and cover tightly with plastic wrap. Let dough rest for 30 to 90 minutes.

• Preheat oven to 200ºF (95ºC).

• Divide dough into 8 equal pieces. Roll each piece into a 7-inch (18-cm) circle.

• Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat. Cook a chapati for 1 minute. Turn over and cook 5 minutes on second side or until chapati bubbles up. Flip back to first side and cook for 5 minutes. Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla. Keep cooked chapatis warm in the oven while you cook the remaining dough.

• If you prefer a crispy, cracker-like texture, increase oven temperature to 350ºF (175ºC). Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.