Original 16th c. Mughal recipe:

"There is a large kind, baked in an oven, made of 10 s. flour; 5 s. milk; 1 1/2 s. ghi; 1/4 s. salt. They make also smaller ones. The thin kind is baked on an iron plate. One ser will give fifteen, or even more. There are various ways of making it; one kind is called chapati, which is sometimes made of khushka; it tastes very well when served hot."

Modern recipe:

• 1 lb = 3 1/2 cups flour
• 2.4 oz ghee (clarified butter) = 3/8-1/2 cups
• 1/2 lb = 1 cup milk
• .4 oz salt = 1/2 T

Either:

Take a ball of dough about 2" in diameter, roll it out to about a 5" diameter circle. Cook it in a hot frying pan without grease. After about 2 minutes it should start to puff up a little in places. Turn it. Cook another 2 minutes. Turn it. Cook another 2 minutes. It should be done. The recipe should make about 11 of these.

Or:

Take a ball of dough about 3" in diameter. Roll it down to a circle about 7" in diameter and 1/4" thick. Heat a baking sheet in a 450° oven. Put the circle of dough on it in the oven. Bake about 6 minutes; it should be puffing up. Turn it over. Bake about 4 minutes more. Take it out. The recipe should make about 5 of these.