Ingredients:

Whole wheat flour 480 gm/2 cups
Clarified butter (ghee) to grease baking tray
Flour to dust
Salt to taste
Yeast, fresh 7.5 gm/1 ½ tsp

Method:

1.Dissolved the yeast in 120 ml/half cup warm water. Sieve the flour with salt onto a platter.
Make a well in the flour and pour 240 ml/1 cup water. Mix flour and water gradually, then knead into a tough dough. Cover with a damp cloth and keep aside for 15 minutes. Slowly sprinkle the dissolved yeast over the dough and keep kneading till the dough is smooth and pliable and not sticky. Cover with damp cloth and set aside for 30 minutes.
2.Divide dough into 8 equal balls and dust with dry flour. Press and flatten each ball into round discs, 8 inches wide. Wearing an oven glove stick the disc to the side of a hot tandoori and bake for 2 minutes. Remove with a pair of tongs. Alternatively, place on a greased baking try and bake for 4-5 minutes in a preheated oven at 350 ºF.Serve hot with curry.