When the dough is ready,
place a tava or a heavy cast-iron griddle over medium heat. With moistened
hands, knead the dough again, then shape into 15 equal-sized patties. Dip
them into flour and roll them out thin and even on a floured board. Make
them as round as possible and about 51/2 inches (14 cm) across. Keep some
plain whole-wheat flour on the side to dust the chapatis as you roll them.
Knock the excess flour off
a chapati with a few slaps between the hands and place it on the
pre-heated griddle. (You can cook several at a time if the size of your
griddle allows). When small white blisters appear on the surface of the
chapati and the edges begin to turn up, turn it over with a pair of flat
tongs and cook the other side until the surface bulges with air pockets.
Lift the chapati and toast both sides over a direct flame for a few
seconds until it puffs up like a ball. A finished chapati should be cooked
completely (no wet spots) and should be freckled with brown spots on both
sides. Press the air out and brush one surface with melted butter.