Instructions

• 1. In a large mixing bowl, combine the whole wheat flour and salt. Mix thoroughly to ensure the salt is evenly distributed.
• 2. Gradually add the water to the flour mixture. Start with half a cup and mix with your hands or a wooden spoon. Continue adding water until the dough starts to come together.
• 3. Transfer the dough onto a clean surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
• 4. Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
• 5. After resting, divide the dough into equal-sized balls, roughly the size of a golf ball.
• 6. Lightly dust your work surface and rolling pin with wheat flour. Take one dough ball and flatten it slightly. Roll it out into a thin circle, about 6-8 inches in diameter.
• 7. Heat a flat pan or tawa over medium-high heat. Once hot, place the rolled chapati on the pan. Cook for about 30 seconds or until you see bubbles forming on the surface.
• 8. Using a spatula, flip the chapati to the other side. Cook for another 30 seconds. For that signature puff, you can gently press down with the spatula or place it directly over the flame for a few seconds.
• 9. Remove the chapati from the pan and place it in a container lined with a clean kitchen towel to keep it warm. Repeat the process with the remaining dough balls.