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Ingredients
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Dough Ingredients
Method
Making the Dough
- 1
Combine Dry Ingredients
In a large mixing bowl, combine the whole wheat flour and salt. Mix them well to ensure the salt is evenly distributed.
- 2
Add Water
Gradually add water, a little at a time, while mixing the flour with your hand or a spoon. Continue adding water until the mixture begins to form a dough.
- 3
Knead the Dough
Once the dough is formed, knead it for about 5-7 minutes until it is smooth and elastic. If it feels too dry, add a little more water; if it’s too sticky, sprinkle a little more flour.
- 4
Rest the Dough
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This helps to relax the gluten, making it easier to roll out.
- 5
Optional: Add Ghee or Oil
If desired, you can knead in some ghee or oil into the dough for added flavor and softness.
Cooking the Chapatis
- 6
Prepare the Rolling Surface
Dust a clean surface with a little flour to prevent sticking. Take a small portion of dough (about the size of a golf ball) and roll it into a ball.
- 7
Roll the Dough
Flatten the dough ball slightly with your fingers, then use a rolling pin to roll it out into a thin circle, about 6-8 inches in diameter. Make sure to rotate the dough occasionally to maintain a round shape and dust with flour as needed.
- 8
- 9
Cook the Chapati
Place the rolled chapati onto the hot grill. Cook for about 30 seconds, until you see bubbles forming on the surface.
- 10
Flip the Chapati
Flip the chapati over using tongs and cook the other side for another 30 seconds. You may gently press down with a spatula to help it puff up.
- 11
Puff the Chapati
For the final puffing, you can place the chapati directly onto an open flame for a few seconds, or press it down gently on the grill to encourage it to puff up completely.
- 12
