Step-by-Step Instructions

1. 1.Prepare the Dough Mixture

   In a large bowl, combine 1.5 cups of atta (stone ground whole wheat flour), 1/4 teaspoon of salt, and 1 teaspoon of oil. Rub the flour and oil together with your hands until you achieve a breadcrumb-like texture.

2. 2.Add Hot Water and Rest

   Add a little less than a cup of boiling hot water to the mixture. Mix everything with a spoon and let it rest for 10 minutes. This helps in making the chapatis soft.

3. 3.Knead the Dough

   Once the dough is comfortable enough to handle, start kneading it. Keep a bowl of warm water nearby. Dip your knuckle in the water, spread out the dough by pressing your knuckle, then gather it together. Repeat this process until you get a soft and very smooth dough. If the dough is too sticky, add a teaspoon of flour at a time. If it's too stiff, add just a sprinkle of water at a time. The final dough should be soft and non-sticky.

4. 4.Rest the Dough

   After kneading, dab a little water on the dough, cover it with a bowl or a wet cloth, and allow it to rest for 20 minutes. This step is crucial for soft chapatis.

5. 5.Form Dough Balls

   After 20 minutes, knead the dough one more time. Then, break off small portions of the dough and roll each into a smooth, round ball between your palms, ensuring no large cracks. Gently press each ball to flatten it slightly. Cover the formed dough balls to prevent them from drying out while you roll them.

6. 6.Prepare for Rolling

   Dust a small amount of atta onto a dough ball. Dust your work surface (chakla or kitchen countertop) with flour. Gently press the floured dough ball with your finger to flatten it further.

7. 7.Roll out the Roti

   Using a rolling pin (belan), gently roll out the roti. Roll along the top and bottom, then turn the roti slightly and roll again. Do not apply too much pressure. Ensure the roti is evenly thick all around to help it puff up. If it sticks, sprinkle a little more flour, but avoid too much as it can make the roti hard. Aim for a thickness similar to what is shown at 7:00.

8. 8.Remove Excess Flour

   After rolling, flip the roti between your palms to remove any excess dry flour. This prevents the roti from turning hard during cooking.

9. 9.Heat the Tawa (Pan)

   Place a heavy-bottomed pan or tawa (cast iron pan or skillet) on your electric stove. Heat it on medium-high heat. For an electric stove, this was between level 3 and 4. Test the heat by sprinkling a few drops of water; if the beads disappear quickly, the pan is ready. Proper heat is essential: too low makes rotis hard, too high burns them.

10. 10.Cook the Roti

    Carefully place the rolled roti onto the hot tawa. As soon as you see the color on the surface changing and small bubbles forming (approximately 2 seconds), immediately flip it. Wait for another 2 seconds, then flip again. When the roti starts puffing up, gently press it with a spatula all around to help it puff completely. If it browns satisfactorily but doesn't puff, don't keep cooking it, as it will turn hard.

11. 11.Serve and Store

    Once cooked, transfer the roti to a bowl or pot lined with a clean cloth to prevent it from becoming soggy. Smear a little extra virgin olive oil (or ghee/butter) on the roti to keep it soft for a long time. Leftover rotis can be stored in the fridge for up to two days. Heating instructions for leftovers are provided in the description box.