Mix flour and salt in a large bowl. Use a hand to stir in water. Mix until a soft, elastic dough forms and add more water if needed knead a dough until smooth.Then close the lid keep aside for 15to 30 minutes.

Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.

Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.

When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

Paneer butter masala:

Cut the onions and tomatoes into thin slices.

On a medium heat,Pour 1 tablespoon oil to a pan and fry red chilies till crisp. Do not burn them. Set aside to cool.

Add ginger,garlic cloves. Fry them as well for about 3 to 5 minutes or until the raw smell of ginger garlic goes away. You can also brown the ginger, garlic lightly.Set aside to cool.

Add sliced onion and Fry them as well for about 3 to 5 minutes or until the raw smell of onions goes away. You can also brown the onions lightly.

Add 3 large chopped tomatoes, and salt.Fry all of these until mushy.

The raw smell of onions and tomatoes should go away. Next set aside to cool completely.

Next add red chilies, ginger, garlic, cashew and onion tomatoes mix as well to a blender jar. Next blend to a smooth or coarse texture to suit your liking.

In a pan or Kadai add butter Then add cardamom, cloves, cinnamon, red chilli powder, turmeric powder, Garam masala powder, coriander powder, paneer butter masala powder mix it well and add ground paste. Then add salt and sugar mix it.

Finally add paneer to the dish cook the gravy until the raw smell is gone. Finally pour fresh cream and melted butter. Paneer butter masala is ready.