Work the ghee with your fingers until you get a uniform mass. Dissolve salt in water. throw it into the flour and knot it to form a ball Work the dough on a floured surface for a few 5 minutes until it's elastic. Let it rest 30 minutes in a cool place.
Divide the dough into four equal parts and each of these into three, to form 12 Ball. Spread them out with the roller and form circles of some 15 cm in diameter; keep the remaining covered with a damp clean cloth to prevent them from dry.
Cook the chapatis one at a time in a nonstick frying pan 1 minute for each face pressing on the edges with a clean, dry cloth so that it spurs quite. Taking them out, stack them in a bowl and cover them with a clean napkin. Serve them hot.
The dough can be made the day before and stored in the fridge.
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