Method
Sift flour into a large mixing bowl and make a well in the centre. Gradually pour in water and add in ghee or corn oil. Draw in the flour and mix into a crumbly dough.

If dough is too dry, add a little more water and mix until the dough binds well together. Knead the dough for 10–15 minutes until it is pliable. Leave the dough in the bowl and cover with a piece of damp tea towel. Leave aside to rest for at least an hour. Knead the dough again by hand for 3–4 minutes then pluck out a small piece of dough, the size of a golf ball.

Place it on a lightly floured tabletop. Use a rolling pin to roll out the dough into a circle of about 20cm in diameter. Dust lightly with extra flour. Place a cast iron griddle over a medium fire. Once the griddle is warm, place the rolled-out dough on it. When small bubbles of air pockets are seen on the surface of the dough, turn it over and cook the other side. Pat down the edges of the dough with a dry tea towel. This helps to puff the capati up. When the capati is cooked, serve immediately with any Indian vegetable or dhal curry.