Step 1: Combine Ingredients

In a large mixing bowl, add the all-purpose flour, salt, and vegetable oil. Gradually pour in water, a little at a time, while mixing with your hands.

Step 2: Knead the Dough

Continue adding water and mixing until a cohesive dough forms. Knead the dough vigorously for 5 minutes until it becomes smooth and elastic.

Step 3: Rest the Dough

Form the dough into a ball, place it in the bowl, and cover it with cling film. Let the dough rest for 10 minutes.

Step 4: Portion and Shape

On a lightly floured surface, roll the rested dough into a log. Tear off a small piece and roll it between your palms to form a smooth ball.

Step 5: Roll the Chapati

Dust the dough ball with flour and flatten it. Using a rolling pin, roll it out into a thin, even circle. Shake away any excess flour before cooking.

Step 6: Cook on the Pan

Heat a dry pan or tava over medium-high heat. Place the rolled chapati on the hot pan and cook until small air pockets appear, about 30-40 seconds.

Step 7: Flip and Cook Again

Flip the chapati and cook the other side for another 40 seconds until light brown spots appear.

Step 8: Puff on Open Flame

Using tongs, remove the chapati from the pan and place it directly over the naked flame of the gas stove. It will puff up into a ball. Flip quickly to cook both sides without burning.

Step 9: Finish and Serve

Once puffed, remove the chapati from the flame. Optionally, brush the top with butter or ghee. Stack the chapatis to keep them warm and soft. They can be torn to create pockets for fillings.

• Add water gradually to achieve the right dough consistency; it should be soft but not sticky.

• Kneading the dough for a full 5 minutes is crucial for developing gluten, which makes the chapatis soft.

• Resting the dough allows the gluten to relax, making it much easier to roll out thinly.

• Shake off any excess flour before cooking to prevent it from burning on the pan and creating a bitter taste.

• For the best puff, ensure the pan is sufficiently hot before placing the dough on it.

• Use whole wheat flour (atta) instead of all-purpose flour for a more traditional and healthier version.

• Add a pinch of carom seeds (ajwain) to the dough for a distinct flavor.