RECIPE: Chapati....Indian way

INGREDIENTS

• 2 cups wholewheat flour
• Water (Using yogurt or milk will give you super soft Chapatis! See tip below)
• Salt to taste
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• This recipe makes roughly 12 Chapatis.

DIRECTION

• Make a well in the flour, add salt to taste and water a little at a time. 
• Go slow with the water - add it as you go along and only as needed. Instead of water, you can also use yogurt or milk. The result is really soft Chapatis. 
• The secret to really soft Chapatis lies in the kneading. The dough must be smooth and just the right softness - medium. Add water/ yogurt/ milk as required and continue to knead till you get the right consistency.
• Adding oil at this stage is optional but it makes the dough very smooth and soft Chapatis.
• The finished dough must be smooth. After it is done, cover and set it aside for 10-15 minutes to rest.
• Divide the dough into equal portions, roughly the size of a golf ball. Roll between your palms, applying a gentle pressure, till the balls are smooth and without cracks. Make as many as you need and keep ready to roll out.
• Doing this will prevent the ball from sticking to the rolling surface.
• Roll!
• Heat a pan on a medium flame and put the rolled out Chapati on it to cook.
• Cook one side and flip to cook the other.