INSTRUCTIONS

In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add warm water to the flour mixture, mixing with your hand or a spoon until the dough starts to come together.
Add oil or ghee (if using) to make the dough softer and more pliable.
Knead the dough for about 5-7 minutes until it is smooth and elastic. The dough should not be too sticky or too dry. Adjust th water or flour as needed.
Cover the dough with a damp cloth and let it rest for at least 15-30 minutes

After resting, divide the dough into equal-sized balls, about the size of a golf ball. This recipe should make approximately 10-12 chapatis.

Lightly dust a rolling surface and a rolling pin with flour.
Take one dough ball and flatten it slightly with your fingers. Dust it with a little flour to prevent sticking.
Roll the dough ball into a thin, round disc, about 6-8 inches in diameter. Try to keep the thickness even throughout.

Heat a tawa or a flat skillet over medium-high heat until it is hot.
Place the rolled-out chapati on the hot tawa.
Cook for about 30 seconds or until small bubbles start to appear on the surface.
Flip the chapati using tongs or a spatula and cook the other side for another 30 seconds.
Press the chapati gently with a clean cloth or spatula to help it puff up. Flip again if needed, ensuring both sides are cooked well and have golden-brown spots.

Remove the cooked chapati from the tawa and place it in a container lined with a clean cloth. Cover to keep it warm.
Repeat the process with the remaining dough balls.

Chapatis are best enjoyed fresh and warm, served with curries, vegetables, any sauce of your choice or lentils. They are versatile and can be paired with almost any dish. Enjoy your homemade chapatis!