How to Make Chapati

• 2 cups of wheat flour or Atta flour (Indian flour)
• 1 cup of warm water
• 1 teaspoon of salt (optional)
• 1-2 tablespoons of ghee (optional)
• Yield: 10-12 Chapatis

Combine the flour, salt, and ghee in a bowl and mix thoroughly. The best choice for making Chapati is Atta flour. Regular wheat flour works too, but the bread will be a bit tougher and dry faster. Start by adding 2 cups of flour or Atta, 1 teaspoon of salt, and 1/2 teaspoon of ghee into the bowl and mix with your hands. Mixing with your hands is better than using tools. You can sift the flour and salt together before adding the ghee.

• Avoid using ghee if you're aiming for a healthier version, although it won’t taste as good. If you don’t have ghee, olive oil can be used as a substitute. The flavor won't be traditional, but it works if the essential ingredients are unavailable.
• This recipe uses traditional Chapati ingredients, but you can add a teaspoon of your favorite spice, such as chili powder, if you want to try something different.

Gradually add 1/2 cup of warm water to the flour mixture and knead until the dough is smooth and elastic. Many recommend using warm water, but slightly lukewarm water also works well to make kneading easier. It’s best to use your fingertips and knead the dough in circular motions while adding water little by little. Avoid pouring all the water at once, as the ingredients will not blend well. Initially, the mixture will be a bit rough, but as you add the water, the ingredients will begin to come together.

Continue to add the remaining water gradually and knead until the dough is fully combined. Add water until it’s gone and the dough begins to stick together. When the dough feels sticky enough, you can use your palms to knead it for about 10 minutes until the dough becomes soft and forms a ball. Kneading is crucial to developing gluten. Once kneaded, the dough should be soft and smooth. If the dough is too tough, the bread won’t rise, and if it’s too soft, it will be difficult to roll out and won’t rise properly. The dough must have the perfect balance in texture.

Place the kneaded dough in an oiled bowl and cover for 25 minutes. A thin cloth is ideal for covering the dough, but plastic wrap can be used if you don’t have cloth. This step helps the dough to rest and set. If left for too long, the dough may lose moisture. Some suggest letting it rest for up to 30 minutes. Therefore, start with 25 minutes and gradually increase the resting time to determine the best duration for your dough.

• After resting, you can rub some oil or ghee on your hands and knead the dough for an additional 5 minutes. The dough should be smooth and elastic, but this step is optional.

Divide the dough into 10-12 small balls and coat them with flour. Each dough ball should be about 7 cm in diameter, though they don’t have to be perfectly uniform. You can use your hands or a rolling pin to flatten each ball, then coat both sides with flour. Be careful not to let the dough lose moisture by leaving it uncovered. It’s best to cover the dough with a cloth and pull out each ball to roll it out one by one.

Roll out the dough ball using a rolling pin until it becomes a thin, round sheet of dough. If it's your first attempt, the dough may not be perfectly round. However, don't worry, the bread will still be delicious, and as you practice, you will be able to shape it more evenly. Aim to roll the dough thin and uniform for better puffing during cooking.

Heat a pan over medium heat and cook each Chapati on both sides. Place the rolled dough into the pan and cook until lightly browned, then flip and increase the heat. After flipping, the bread will puff up with air. Continue cooking until bubbles form on both sides. Turn the bread every few seconds for even cooking.

• Once the bread puffs up, press the air bubbles down to allow the air to spread evenly. This will make the Chapati fluffier and softer. Turn off the heat once the bread has fully puffed.
• Some suggest cooking the second side directly over the flame and using tongs to flip the bread. If you try this method, be cautious and make sure the stove is clean.

Turn off the heat and wrap the Chapati in a cloth until you're ready to serve. Alternatively, place the bread in a container lined with a cloth. It's best to cover each piece of bread tightly to keep it warm and moist.

Enjoy your Chapati. Chapati can be served with curry, pickles, or used to wrap other dishes. You can eat it as is or spread a little ghee on top to enhance the flavor.

• Cover the dough while it rests.
• Avoid using too much ghee or margarine.
• For softer and healthier Chapati, replace 1 cup of water with 1/2 cup of warm milk and 1/2 cup of warm water.
• The Chapati must puff up when cooked on the pan.
• You can add a bit of sugar to improve the flavor and reduce thirst after eating the bread.
• It's a good idea to taste a small amount of the dough to check its saltiness.
• The bread will be softer if you add yogurt to the dough.
• If preferred, you can substitute margarine for ghee.
• If Chapati flour is unavailable, you can use 5 cups of whole wheat flour and 3 cups of regular flour instead.
• This recipe makes 10-12 Chapatis.
• While Chapatis are typically round or spherical, feel free to get creative and make different shapes for your bread.