Make up the dough approximately 1/2-hour before you need it. Allow thedough to rest about 10 minutes. Pinch off portion of dough to form a ballabout 1 1/2 inches in diameter. Roll ball flat on lightly floured surface.

Pat back and forth between hands until thin. (Patting makes the chapatipuff when baked.)

Cook on top of the stove on ungreased griddle until browned and puffed. Usemedium heat so the griddle does not get too hot.