I’ve made the chapatis three times so far, and I’m getting better at it–they don’t look so ragged around the edges. I found I needed to add a whole cup (8 oz.) of buckwheat flour otherwise the dough was too runny. The chapatis are my new tortillas. I doubled the recipe this last time and they turned out very nicely.
For a treat I toasted one slightly to warm it up, and put organic butter, cinnamon, and stevia on it. I really wanted something sweet. A new version of cinnamon toast!
Many thanks for this recipe.