Ingredients
2 1/2 cups whole wheat flour
1 teaspoon sea salt
1 cup water
cooking spray

Directions
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 200 degrees F (95 degrees C).

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 350 degrees F (175 degrees C).

Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.

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