and divide into dozen equal slices. Roll out paper thin. Heat the heavy frying pan and when very hot, cook the chapatis for not more than one minute on either side. Cool in a tea towel. Chapatis should always be cooked fresh for each meal. NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or solid plate. Left-over chapatis make an attractive crispbread when dried off in a cool oven. From How To Make Good Curries by Helen Lawson Copyright 1973