Soft Whole Wheat Chapati

Method

1. 1

   In a large bowl, mix the whole wheat flour, salt, and 2 tablespoons of oil until well combined.

2. 2

   Gradually add water, kneading until the dough is soft and smooth. Incorporate the remaining tablespoon of oil and knead again. Cover and let it rest for 20–30 minutes.

3. 3

   Take a lemon-sized ball of dough, dust it with dry flour, and roll it into a 4-inch circle.

4. 4

   Drizzle a few drops of oil on the circle, dust with flour, fold in half, and repeat the oil and flour step before folding into a triangle.

5. 5

   You can either roll the triangle directly into a chapati or bring the ends together to form a circle for a more rounded shape.

6. 6

   Roll the dough into a thin, round chapati (approximately 8–9 inches wide), dusting lightly with flour as necessary.

7. 7

   Heat a cast-iron tawa or skillet over medium-high until hot. Cook the rolled chapati for 30–40 seconds until bubbles form.

8. 8

   Flip and cook the other side, pressing gently with a kitchen towel or spatula to encourage puffing without applying too much pressure.

9. 9

   Flip again, adding a light layer of oil on both sides. Once golden spots develop, remove the chapati from the tawa.

10. 10

    While hot, clap the chapati gently between your hands to separate the layers, or use a kitchen towel for safety.

11. 11

    Fold in half, then in half again, and store in a casserole to keep warm, or serve immediately for optimal taste and texture.