Homemade East Indian Chapati Bread - cooking recipe

Ingredients

CHAPATI RECIPE
2 cups unbleached flour
1 teaspoon salt
1 teaspoon baking soda (optional for leavened chapati)
1 teaspoon ground cumin
1 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon butter or 1 tablespoon ghee
2 tablespoons plain yogurt
2/3 cup water
SUGGESTED TOPPINGS (CHOOSE ONE OR TWO)
3/8 teaspoon fresh minced cilantro (per each side)
3/8 teaspoon fresh minced garlic (per each side)
3/8 teaspoon minced fresh green onion top (per each side)
3/8 teaspoon fresh minced mint (per each side)
SUGGESTED SEED TOPPINGS (CHOOSE ONE OR TWO)
1 dash cumin seed (per each side)
1 dash dill seed (per each side)
1 dash onion seeds (per each side)
1 dash poppy seed (per each side)
1 dash sesame seeds (per each side)
BASTE
melted butter or ghee
CUCUMBER-MINT YOGURT SAUCE
1/2 cup plain yogurt
1/2 cup cucumber, finely chopped
1 tablespoon minced of fresh mint (or cilantro)
1 tablespoon minced onion (green okay)
1 teaspoon fresh lemon juice or 1 teaspoon fresh lime juice
1/2 teaspoon ground coriander
1/2 teaspoon fresh lemon zest or 1/4 teaspoon fresh lime zest
1/4 teaspoon ground cumin
1/4 teaspoon sugar

Preparation

MEASURE the dry CHAPATI RECIPE ingredients first into large bowl of a food processor (omitting butter and water); PROCESS for 10 seconds; LEAVE processor running.
ADD butter through feeder tube; PROCESS 10 seconds; WHISK the yogurt together with the water; SLOWLY pour yogurt/water mixture through feeder tube of processor while running; PROCESS dough ingredients until it forms a ball, about one minute.
REMOVE dough from processor.
DIVIDE the dough into 8 equal portions; ROLL out each piece to a circle between 1/16-1/8 inch thick on a well-floured surface (for crispy chapatis roll dough to 1/16''); SPRINKLE one side with desired toppings and/or seeds; LIFT chapati gently with a metal spatula; SPRINKLE other side with toppings; GENTLY roll top surface with a rolling pin.
PLACE a heavy iron skillet over high heat until steam rises from it: LOWER heat to medium; ADD the first chapati to the pan.
TURN the chapati over with a spatula when it begins to brown and bubble slightly (press down any high bubbles with spatula if necessary).
TURN chapati once again.
REMOVE the cooked chapati from the pan; BASTE lightly with melted butter or ghee; KEEP warm in foil lined with a paper towel.
REPEAT the same cooking process for the remaining chapatis.
SERVE warm with your favorite Indian entree with CUCUMBER-MINT YOGURT SAUCE or Major Grey chutney and enjoy!