1. Put the ground rice, gram flour, cornflour and salt into a basin. Mix well.
2. Add the water and stir with a tablespoon to make a thin cream. Transfer to a jug.
3. Heat a heavy-based frying pan. Using kitchen paper, grease the pan lightly with a little oil.
4. Pour in half the mixture, tilting the pan to allow it to spread into a circle. Cook over a steady heat for about 2 minutes then turn the chapatti over, loosening it with a spatula. Cook on the other side, pressing it flat with the spatula to speed up the process.
5. Serve stacked on a plate to tear into pieces for eating with curry or salads. Eat freshly made.
Note to cooks: The batter should be thin enough to run when the pan is tilted. If left to stand, the batter will thicken and require more water to obtain the correct consistency.
Make as for chapattis but finish in a hot oven for about 10 minutes to make them crisp and crunchy.