How to make Chapatti and Soft Wheat Tortillas

Yield:  12 - 16

Four cups high protein flour (sometimes called bread flour).
1 T baking powder 
1 t salt 
A pinch or two of spice, if desired (cumin powder is tasty) 

You may use white or whole wheat or a combination. 
If you are not used to whole wheat but want to try it, start out with 1/4 cup.

Slowly drip into the flour mixture while stirring gently:
1/4 cup vegetable oil (olive oil is great!)

1.5 cups cool water (no hot water! It will activate the baking powder!)
Let the dough sit for a minute or two while the flour absorbs the water.

Knead the dough.  Your goal is a soft but-not-sticky elastic dough.  

If possible, let the dough sit at least 15 minutes in a covered bowl.



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