Chapatti is another name for roti, a favourite staple across the whole subcontinent Different people call it by different names, but the method for preparing it is the same.
Add the flour, rice bran oil, salt and hot water to a large bowl and mix with a spoon until combined.
Turn out onto a floured work surface. When cool enough to handle, knead the mixture for about 5 minutes, until you have a soft dough, dusting with the extra flour to prevent sticking. The dough should be smooth and soft, and not sticky to touch.
Cover the dough with a tea towel and leave to rest for 10 minutes.
Break the dough into 10 evenly sized portions. Roll them out on a lightly floured work surface, into circles about 18 cm (7 inches) wide and 5 mm (¼ inch) thick.
Heat a flat round grill (such as a tawa), a solid heavy-based frying pan or barbecue hot plate over medium heat. Brush with a little ghee and add a chapatti (or several, if using a barbecue). Brush the top of the chapatti with more ghee and cook for 1–2 minutes on each side, or until golden brown and puffed.
Keep warm inside a clean tea towel while cooking the remaining chapatti, and until ready to serve.
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