Ingredients
Equipment
Method
Directions:
- In a mixing bowl, combine the whole wheat flour and salt. Gradually add the water while mixing with your hand or a spoon until the mixture comes together into a rough dough.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it's smooth and elastic. If the dough feels sticky, sprinkle a little more flour as needed.
- Cover the dough with a damp kitchen towel or plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.
- After resting, divide the dough into equal portions, roughly the size of a golf ball. Roll each portion between your palms to form smooth balls.
- Take one dough ball, flatten it slightly, and dust it with wheat flour. Using a rolling pin, roll it out into a thin circle, about 6-7 inches in diameter. Make sure to rotate the dough as you roll to maintain a round shape.
- Heat a flat skillet or tava over medium-high heat. Once hot, place the rolled-out chapati on the skillet. Cook for about 30 seconds or until you see bubbles forming on the surface.
- Flip the chapati over using tongs. Cook for another 30 seconds. Gently press down with a spatula to encourage puffing. If you have an open flame, you can place the chapati directly over it to puff it up further.
- Remove the chapati from the skillet and place it in a bowl lined with a kitchen towel. Cover it to keep warm while you cook the remaining chapatis.
Notes
- Store leftover chapatis in an airtight container or wrap them in aluminum foil to keep them soft.
- Reheat in a skillet or microwave for a few seconds before serving.
- Chapatis can be frozen; separate them with parchment paper to prevent sticking.