Here's Yamaraja Prabhu's recipe for 120 chapatis, which he makes every day for the devotees at the New Raman Reti temple in Alachua, Florida. He's been making chapatis in large quantities for over 30 years... and so I thought I'd ask him for the recipe and share it here.

What does one do with 120 chapatis? Well, keep them in the fridge and use them throughout the week. You'll be surprised at the uses. (Ever tried honey and peanut butter wraps using chapatis?) Anything you could imagine doing with tortilla wraps you can substitute with home-cooked chapatis.

Chapatis - Large Quantity Recipe

• 16 cups chapati flour (Atta flour)
• 4 cups whole wheat pastry flour
• 2 handfuls of salt
• 8 cups water
• 2 cups ghee (or melted sweet cream butter) to "butter" the chapatis when they're done.

The flour should be new (not more than a few months old). The whole wheat flour should be "pastry flour" quality, which has extra gluten in it. The chapati flour (atta flour) and ghee (clarified butterfat) can be purchased from Indian food stores. (Call your nearest Indian restaurant and ask them where they purchase theirs.)

1) Combine and mix the flour, water and salt in a large bowl and knead into a dough that is moist but not wet. (You may have to add extra water or flour.)

2) Let sit for half an hour.

3) Cover your preparation table with lots of flour. Keep a pile of flour on the table so you can add more as needed. (Yamaraja Prabhu says to drown the chapati in flour.) Take golf-ball size amounts of the dough, roll them into round paddies between the palms of your hands. Cover the paddies in flour. Then, using a rolling pin, roll these paddies out flat, atop a layer of flour on the preparation table.

Roll out evenly (sprinkling the chapatis with lots of flour so they don't stick). You will end up with a thin pancake shape, about 6-8 inches in diameter, a little more than a 16th of an inch in thickness.

(Yamaraja Prabhu says that you may get frustrated using regular flat rolling pins. Best to use an Indian chapati rolling pin that is thicker in the middle, and thins out towards both ends. If you can't find these at an Indian supply store, see this French style rolling pin, which I found online... )

4) Preheat each chapati on a dry griddle, skillet, or frying pan over medium heat until little bubbles form.

5) Using tongs, grab the chapati and place it directly over a flame (gas stove on low to medium flame), laying it onto the prongs of the burner, or onto a red-hot electric stove burner, and let it puff up. Lift it with the tongs while it's puffing to let air get underneath and prevent it from burning. Get the tongs around the chapati completely (don't lift by the edge), or you'll get holes in it. (Getting this just right is going to take some practice! But then, you've got a 119 chapatis to go...)

Quickly turn over and heat other side for a few seconds. Done! (The chapatis should have a few dark spots from the flame.)

6) In a small pot, melt your ghee or butter. Use a pastry brush to apply ghee/butter to the tops of your chapatis. Stack the chapatis, buttering on top side of each, around the outer edge. Keep stacking... the butter will permeate. (Don't butter the center, the butter will flow automatically to the center.)

Have fun trying this recipe. Let me know how it goes. Do I need to be more elaborate? Clarify anything? How much water and flour did you end up using to get a nice, moist but not wet chapati dough? I've got Yamaraja Prabhu working here in the same building with me, busy laying out the next issue of Back to Godhead magazine... so I can ask him a question or two to clarify the recipe and fine-tune it.