Chapatis

1 1/2 C plain flour (plus extra as needed)
2 teaspoons salt
5 Tablespoons butter
Cold water, as needed
2 Tablespoons butter, melted

Combine flour and butter until it resembles breadcrumbs. Add enough cold water to knead into a soft (but not sticky) dough. If you put a little too much water in, add another Tablespoon (or so) of flour). Divide the dough into 8. Roll out until it is thin. Brush with melted butter, dust with flour and roll up into a ball again. Repeat twice more. Roll each ball out until it is 2 - 3 mm thick. Heat a dry frypan until it is very hot. Lower the heat. Place chapati into pan and cook for about 1 minute on each side, brush with butter and fry until crisp. Make sure you reheat the pan until it is very hot for each new chapati you are cooking.

Recipe from "The Best of Indian Cooking" from Bay Books