- Mix all the ingredients in a bowl with a spoon/spatula and add as much water, as it forms a thick, sticky batter. Consistency should be like: hard to stir.
- Let batter set for 10–30 min.
- Heat a coated pan over high/medium heat.
- When pan is ready, with a spatula spread half or ⅓ of batter into it. Spread evenly and if still liquid sprinkle some black cumin on top.
- Wait until batter is firm and turn over with a thin spatula. Press the chapati into the pan, so it stays flat and the bottom face is touching the pan evenly. Maybe they form some bubbles. I like to press them down.
- Set aside when brown enough. I do not keep them warm. If desired, you can put a lid on it, or place them in the preheated oven.
- Then repeat with the rest of the batter. It should give 2–3 chapatis.
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