Half the dough has been used to make chapatis, which are really quite easy. Place a cast iron or other skillet over medium heat. Once the pan is hot start rolling. Flour the surface and, flatten a small dough ball and roll a couple of times into a small circle (flipping it and sprinkling some dough as you go). I’m no good at perfect circles, but it really doesn’t matter. Place the chapati on the skillet and watch for the surface to start turning white and developing bumps. Once this happens flip it. After about 20 seconds press down with a flat spatula and you’ll see the chapati begin to puff up.