Chapati

Chapatis go well with everything Indian or Arab.
The dough has to sit for at least half an hour.

Ingredients (for 5 Chapatis) 290 grams wheat flour 140 to 160 millilitres water A bit more than ½ tea spoon salt Sunflower oil
The dough Mix flour and salt well. Add 1 table spoon oil and mix again. While kneading, add the water in several steps until you get an elastic smooth dough. Divide into five pieces. For the five chapatis you have to repeat the following steps: Roll out one piece into a thin round circle. Spread some oil on it (almost 1 table spoon) Roll up the dough. Roll that up again, so that it resembles a snail shell. When you're done preparing them all, cover them with a thin film of oil, so that they don't dry up. Put them covered on the side. They should rest at least for half an hour.
Baking them Roll the 'snail shells' out into thin discs of maybe 20 centimetres and bake them in a slightly buttered pan on medium heat until they get brown.