Chapatis I

Combine whole wheat flour and sea salt in a large mixing bowl, stirring together until evenly distributed.

Add water gradually to the flour mixture while stirring with a wooden spoon, incorporating it until a shaggy dough forms.

Transfer dough to a work surface and knead by hand for 5-8 minutes until the dough becomes smooth and elastic.

Divide the dough into 4 equal portions and roll each portion into a ball.

Working with one dough ball at a time, flatten it slightly and roll out on a lightly floured surface into a thin, circular flatbread about ¼ inch thick.

Heat a skillet or griddle over medium-high heat until hot, then lightly spray with cooking spray.

Place one chapati on the hot griddle and cook for 2-3 minutes until light golden brown spots appear on the bottom.

Flip the chapati and cook the other side for another 2-3 minutes until it is cooked through and has light golden spots.

Transfer the cooked chapati to a plate and repeat the rolling, cooking, and flipping process with the remaining dough portions.

Serve the chapatis warm, stacking them on a plate or wrapping them in a clean kitchen towel to keep them soft.