Entered for ZWT. From Madhur Jaffrey's "World Vegetarian", this is quintessential Indian bread. Chapatis can be made in all sizes, but Jaffrey likes them small. Serve with beans or vegetables. You may also roll foods inside them as you would a tortilla. Traditionally, chapatis are made without salt. If you prefer, put about 1/2 teaspoon salt into the dry flour. These are best as soon as they are made, but they can be made ahead and kept in a plastic bag in the refrigerator or freezer. An assistant could form the next chapati while one is cooking to keep the process flowing smoothly. The chapati dough can also be cut into noodles, such as the traditional Dal Dhokli (Pasta in a Split Pea Sauce).