Chapati

1 CUP WHOLE WHEAT FLOUR

Pour the whole-wheat flour and a pinch of salt in a large bowl.

Set some flour aside for dusting.

WATER

Add the water to the bowl of flour, a little bit at a time, kneading as you go, until you have a soft and pliable dough.

Rub a few drops of ghee on the dough and cover it for 15 to 30 minutes.

Roll the dough between your palms to make small dough balls.

Roll the balls in the flour you set aside earlier.

Then, flatten the dough with your hands on a clean, flat surface.

Roll the dough balls out into flat circles, approximately 6 inches in diameter.

Sprinkle flour on the chapati when necessary.

Be sure not to add too much flour, otherwise the chapati will become dry.

Ideally you want the chapati to spin clockwise while you’re rolling.

Heat a shallow frying pan.

Place a rolled chapati in the pan and cook it for a few seconds.

Then flip it over to cook the other side.

Cook the chapati until you see small bubbles.

Place the chapati directly on the flame until it swells.

GHEE

Brush the chapati with ghee and keep it covered in a container lined with foil or cloth.

Repeat the same procedure for the rest of the chapatis.