Chapati

Ingredients

Whole wheat flour (atta)

2 cups

Salt

1/2 teaspoon

Water

3/4 cup (or as needed)

Oil

1 tablespoon (for brushing)

Oil

for cooking (optional)

Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt. Mix well to evenly distribute the salt.
2. Gradually add water to the flour mixture, a little at a time, while kneading the dough with your hands. Continue kneading until the dough is smooth and pliable, approximately 5-7 minutes.
3. Cover the dough with a damp cloth or plastic wrap and let it rest for about 15 minutes. This resting period helps the gluten relax, making it easier to roll out the chapatis.
4. After resting, divide the dough into equal portions (about 10-12 pieces). Roll each portion into a ball, then flatten it slightly.
5. On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter, ensuring it is evenly thick.
6. Heat a skillet or tava over medium heat until hot. Place one rolled chapati on the skillet. Cook for about 30 seconds or until small bubbles start to form on the surface.
7. Flip the chapati with tongs and cook the other side until brown spots appear, about 30 seconds more. If desired, press gently with a spatula to encourage puffing.
8. Remove the chapati from the pan and brush it lightly with oil for extra flavor and softness. You can stack the cooked chapatis in a clean kitchen towel to keep them warm.
9. Repeat the process with the remaining dough portions, cooking each chapati in the same manner. Serve warm.