Chapatis

3 cups whole-wheat pastry flour
1 tsp oil
½-¾ tsp. sea salt
1 cup water

Combine ing. in bowl. Mix in water. Knead well (consistency of ear lobe, slightly sticky). Allow dough to rest one hour, or overnight. Shape into small balls. Roll into flat round (thinner = crispier). Heat a cast iron skillet. Oil each chapattis on both sides (optional) but do not oil skillet. Cook each side for a minute, until lightly brown.