Chapati

🔥 Prep

• Measure 250 g wheat flour into a large mixing bowl.
• Add 0.75 tsp salt to the flour and whisk to combine.
• Measure 120 ml water in a measuring cup.
• Measure 1 tbsp oil and set aside.

🔥 Cook

• 1. Make a well in the center of the flour mixture and pour in the 120 ml water and 1 tbsp oil.
• 2. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 2 minutes until smooth and elastic.
• 3. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
• 4. Divide the rested dough into 8 equal portions (about 30 g each) and roll each into a ball.
• 5. On a lightly floured surface, flatten a ball and roll it out into a thin circle, approximately 15 cm diameter, using light pressure.
• 6. Heat a skillet or tava over medium-high heat until hot (a few drops of water should sizzle and evaporate).
• 7. Place the rolled chapati on the hot skillet and cook for 30 seconds until small bubbles appear on the surface.
• 8. Flip the chapati and cook the second side for 30 seconds; you should see light brown spots.
• 9. Flip again, press gently with a spatula, and drizzle a few drops of oil around the edges; cook for another 15 seconds until puffed and golden.
• 10. Remove the chapati from the skillet and keep it warm in a clean kitchen towel; repeat steps 5‑9 for the remaining dough balls.

🔥 Serve

• Stack the hot chapatis and serve immediately with a side of lentil dal (such as toor dal or moong dal).
• Accompany with plain yogurt or raita for cooling contrast.
• Add a pickle or chutney (like mango pickle or coconut chutney) for extra flavor.
• Optionally brush each chapati with a little melted ghee before serving for added richness.