You will need

ASHARUN SPICES Flour Mix For Chapatti (Roti) Bread
225ml Boiled luke warm Water
A large mixing bowl
Flat Griddle or Non Stick Pan
Clean Tea Towel or Muslin Cloth

Prepare Ingredients: In a mixing bowl add the ASHARUN Flour. Make
a well in the middle and add 225ml of luke warm water. Mix with your hand
or a spoon until it comes together to make a dough. Turn out onto a
lightly floured surface and knead for 5 minutes. Now leave to rest for 10
minutes cover with cling film.

Tear the dough into 8 pieces and roll each into a ball. Sprinkle some
flour on to the work surface, dust your palm with flour, and flatten each
ball, pressing both sides into the flour. Now roll each pressed patti one at
a time. Roll from the centre out, rotating the dough between each stroke,
until the dough is circular and 20cm in diameter. Repeat with each of
the dough balls.

Cooking Stage: Heat the griddle pan over a medium to high heat.
When the pan is hot, place the Chapatti top-side down on the pan.
Let it cook for about 10 to 15 seconds, then flip on to the second side.
Cook on the second side for the same amount of time until small bubbles
begin to form. With a clean cloth gently press down on a large bubble
forcing the bubble to extend itself wider.The bubble is full of hot air and
when pressed extends to cook the inside.

To keep the Chappati from burning, using the clean cloth, keep moving
it across the pan. Once the Chapatti is cooked remove it from the pan
wrap in a clean tea towel or muslin cloth. Cook the remaining doughs,
stacking each as it is finished on top of the others and wrapping them to
keep them soft and warm.