Equipment:
A flat surface near the stove
A flat iron griddle Two burners
A cake rack (needed only if you're using electric heat)
A pair of tongs
A rolling pin
A cake tin or pie tin lined with a thick clean kitchen towel (needed only if you're not serving the capatis right off the stove)
A pastry brush or teaspoon

To prepare the dough:
First put aside ½ cup of flour for rolling the capatis. Then add the salt to the remaining flour. Now fill a receptacle with about 1 cup of lukewarm water. Holding the receptacle in one hand, add about 2/3 cup of water to the flour and work it with your other hand until it begins to hold together.

Mix vigorously, adding enough water to make a pliable, soft dough. (The look and feel of the dough will determine how much water you need.) Fold and knead the dough by pressing it with your knuckles or palms until it is silky smooth, or for about ten minutes. Now gather the dough into a compact, smooth ball, place it in a bow], rub it with water until a thin film forms, and drape it with a damp towel.

Allow the dough to sit for at least ½ hour at room temperature. If the dough is covered well, you may let it sit as long as 6 to 8 hours while the water and gluten in the wheat form an elastic, weblike framework.

To shape and cook the capatis:
Prepare the cooking area by collecting the necessary ingredients and equipment. (If you don't plan to serve the capatis one after another right off the stove, place each cooked capati between the folds of the towel in the cake tin or pie tin. But remember the capatis must have breathing space, so don't cover them so tightly that they become soggy from the steam inside them.)

Place a bowl with the melted butter or ghee nearby, along with the pastry brush or teaspoon. Preheat the flat iron griddle over medium heat for about three minutes. Take the ½ cup of wholewheat flour you saved and place it in a small, shallow dish.

Knead the dough, adding more flour if it's too sticky. Divide the dough into about a dozen equal pieces. Then take the pieces one at a time, coat them with a little flour, and roll them between your palms to shape round, smooth balls. Place the balls on a plate and drape them with a damp towel.

Now take the first ball and immerse it in enough flour to prevent sticking. Then flatten the ball into a two-inch patty, dip the patty into the flour on both sides, and, using a rolling pin, roll it out from the center to make a disk about 3 ½ inches across. Dip the disk into the flour on both sides and then roll it in all directions until the dough is evenly thick all around. The circle of dough should be as thin and as round as possible, and it should measure about 5 to 6 inches across. While rolling the capati, use just enough flour to prevent it from sticking.

Lift up the flat disk of dough, slap it back and forth from one palm to the other to shake off any excess flour, and then slip it onto the preheated griddle. Cook for about 40 to 50 seconds, or until you see small white blisters appear on the surface of the dough. Now turn the capati over and cook for another 35 to 45 seconds, or until small brown spots form on the underside and the surface blisters with air pockets.

Lift the capati off the griddle and carefully place it directly on a high gas flame or a cake rack placed over an electric burner set on "high." Within ten seconds the capati will swell, fill with hot steam, and puff up. Use the pair of tongs to turn the capati over, and then toast it until the puffed surface is marked with tiny black spots.

Remove the capati from the heat and slap out the hot air so the capati collapses. Brush one side with melted butter or ghee and offer to Krsna immediately or place between the folds of a thick clean kitchen towel for offering later.

Note:
Try to establish a rhythm in your movements so you're rolling one capati while another is baking. This way you can make a capati every two minutes or so.