Chapati with Atta (Whole Wheat Flour)

Put the atta in a bowl, add sugar and salt, then lightly mix. Add the vegetable oil.

Add the lukewarm water, a little at a time, until the dough becomes as firm as your earlobes.

Knead until smooth.

Wrap in plastic wrap, then let sit for about 10 minutes.

Evenly divide the dough into about a dozen pieces. (If making the dough for stocking, you can wrap these individually, store them in freezer bags, then pop them in the freezer.)

Roll each piece into a ball, then lightly flatten into a round circle with your hand, then roll out with a rolling pin. Roll each into a thin and even thickness.

Heat a frying pan on low heat, then bake the dough without oil. When it starts to bubble, flip over and bake the other side.

To finish, place the chapati directly over the flame to char. Char the puffed undersides, too. Be careful not to scorch.

Set the piping hot chapati out on the table. Place a kitchen towel over them to prevent them from drying out. Enjoy them with keema curry.

Here are some chapati made by an Indian friend named Issac. They are stored in a resealable container made in India to prevent drying out. The curry is chicken gravy.

Have them with curry.