Soft Whole Wheat Chapati

Cook the recipe

Method

1. 1

   In a large bowl, combine 2 cups whole wheat flour, 1 teaspoon kosher salt and 1 tablespoon of the oil until the flour looks evenly coated.

2. 2

   Add 1 cup water gradually and knead until the dough becomes soft and smooth. Knead in another 1 teaspoon oil, cover the dough and rest it for 20 to 30 minutes. Reserve the remaining oil for shaping and cooking.

3. 3

   Divide off a lemon-sized piece of dough and dust it lightly with the extra whole wheat flour for dusting. Roll it into a small 4-inch circle.

4. 4

   Drizzle a few drops of the reserved oil on the circle, sprinkle lightly with flour, fold it in half, then repeat the oil and flour once more before folding into a triangle.

5. 5

   Roll the triangle directly into a chapati, or bring the points together first if you want a rounder shape.

6. 6

   Roll the dough into a thin chapati about 8 to 9 inches wide, using a little more flour for dusting only if the dough starts to stick.

7. 7

   Heat a cast-iron tawa or heavy skillet over medium-high heat until hot. Lay the chapati on the pan and cook for 30 to 40 seconds, until bubbles begin to form.

8. 8

   Flip the chapati and cook the second side, pressing gently with a kitchen towel or spatula so it puffs without tearing.

9. 9

   Flip once more and brush or dab on a light film of oil over both sides. Cook until golden spots appear, then remove it from the tawa.

10. 10

    While the chapati is still hot, clap it gently between your hands or use a kitchen towel to separate the layers.

11. 11

    Fold and keep warm in a covered container or serve at once.