Easy Chapati (Roti Bread)

Step 1: Combine Dry Ingredients

Add 2 cups of all-purpose flour to a mixing bowl. Then, add 1 teaspoon of salt to the flour.

Step 2: Add Oil

Pour 1 tablespoon of vegetable oil into the flour and salt mixture.

Step 3: Form the Dough

Gradually add water, a little at a time, to the flour mixture. Mix with your hands, incorporating the water until a rough dough forms. Continue adding water and mixing until all the flour is incorporated and a cohesive dough is achieved.

Step 4: Knead the Dough

Knead the dough in the bowl for 5 minutes until it becomes smooth and elastic.

Step 5: Rest the Dough

Cover the dough with cling film and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll.

Step 6: Prepare for Rolling

After resting, sprinkle some flour on a clean surface or cutting board. Take the dough, roll it into a log shape, and tear off a small, even-sized piece.

Step 7: Shape and Flatten

Roll the torn piece of dough into a smooth ball. Dust the ball with flour and then flatten it slightly with your hands.

Step 8: Roll Out Chapati

Use a rolling pin to roll the flattened dough ball into a thin, circular shape, about 6-8 inches in diameter. Ensure it's fairly thin. Shake away any excess flour.

Step 9: Cook on Pan

Heat a dry pan over medium-high heat. Once hot, place the rolled chapati onto the pan. Cook until small air pockets or bubbles start to appear on the surface, which indicates it's cooking through.

Step 10: Flip and Cook

Flip the chapati over and cook for approximately 40 seconds on the second side. Then, using tongs or a spatula, flip the chapati directly onto the naked flame of the gas burner. Cook until it puffs up completely (do not let it burn).

Step 11: Finish and Serve

Once puffed, remove the chapati from the flame. You can brush the edges with melted butter or ghee for added flavor and softness. The chapati can be easily opened up to form a pocket for fillings.

• Add water gradually to the flour mixture to achieve the right dough consistency.

• Knead the dough thoroughly for 5 minutes to develop gluten for a soft chapati.

• Ensure the pan is hot before placing the chapati to cook evenly and puff up.

• Do not overcook on the naked flame to avoid burning; cook until just puffed.

• Use whole wheat flour for a healthier version (atta flour).

• Add a pinch of sugar to the dough for a slightly sweeter taste.