Avocado -1 (well ripened)
Wheat flour - 2 cups
Salt as required
Ajwain - 1/2 tsp powdered (Omam or Ayamodakam)
Peel avocado and scoop out the meat. Add the remaining ingredients and add just enough water (around 1/4 to 1/3 cup) and knead to make a soft dough.( I use my Cuisinart mini-prep for kneading the dough, just have to work in 2 batches.) Keep aside for 30 minutes or more if you have the time.
While the griddle is heating, make around 8 to 10 balls out of the dough.
Start rolling the balls into circles around 8 inch diameter.
Start cooking chapatis on the hot griddle, when it starts to puff up on one side, flip it with your hand (or use a spatula). Flip again when other side also starts to puff up. Using a wet dish cloth (or use a spatula) start pressing from the sides to puff it up (phulkafy). Flip once again and keep pressing till it puffs up completely.
Serve with Dal and salad.