Step-by-Step Instructions

1. 1.Combine Flour and Water

   In a large bowl, add 250 grams of chapatti flour. Gradually pour in 150 ml of cold water while mixing with your hand until the dough comes together. The amount of water may vary slightly depending on the flour brand.

2. 2.Knead the Dough

   Once the dough has come together, knead it in the bowl until it forms a soft but not sticky ball. The dough should be pliable and smooth.

3. 3.Rest the Dough

   Cover the dough with a clean tea towel and let it rest for 30 minutes. This resting period allows the gluten to relax, resulting in a softer chapatti.

4. 4.Perform a Final Knead

   After 30 minutes, uncover the dough and give it a final knead for about 1-2 minutes. The dough should feel springy and bounce back when pressed, indicating a good texture.

5. 5.Prepare Equipment

   Gather your equipment: a bowl of dry chapatti flour for dusting, a rolling pin, a tawa (flat griddle pan), and a roti flipper (or a clean tea towel for the alternative method).

6. 6.Divide the Dough

   Lightly flour your work surface. Transfer the dough onto the floured surface and divide it into four equal portions using a dough scraper or knife.

7. 7.Shape Dough Balls

   Take one portion of dough, dip it into the dry flour, and then roll it between your palms, pushing the edges towards the center and pinching to create a smooth, round ball. This pinching technique helps the chapatti puff up. Repeat for all four portions.

8. 8.Heat the Tawa

   Place the tawa on the gas hob. Turn the hob to full power, then reduce it to a low-to-medium heat setting. Allow the tawa to heat up thoroughly while you roll out the chapattis.

9. 9.Roll Out the Chapatti

   Take one dough ball, dip it in dry flour, and shake off any excess. Place it on your floured work surface. Using a rolling pin, roll the dough one way, then turn it, and roll again. Continue this process until you have a thin, evenly rolled, round chapatti.

10. 10.Cook on Tawa (First Side)

    Gently transfer the rolled chapatti onto the hot tawa. Cook for approximately 30 seconds. You will notice the color on the top surface of the chapatti beginning to change.

11. 11.Cook on Tawa (Second Side)

    Flip the chapatti over to the other side and cook for another 30 seconds. This ensures both sides are partially cooked before the final puffing stage.

12. 12.Puff Over Direct Flame

    Remove the tawa from the hob. Turn the gas hob to full power. Place the chapatti on a roti flipper (a metal grill) and hold it directly over the flame. Flip the chapatti over as it begins to puff up, ensuring all edges are cooked and it's evenly browned. The chapatti should inflate like a balloon.

13. 13.Keep Warm

    Once the chapatti is perfectly puffed and cooked with golden-brown spots, remove it from the flame and immediately place it into a clean tea towel. Fold the tea towel around it to keep it warm while you cook the remaining chapattis.

14. 14.Alternative Puffing Method (Tea Towel)

    If you don't have a roti flipper, after cooking both sides on the tawa (Step 11), use a clean tea towel to gently press down around the edges of the chapatti on the tawa. This will help it puff up. Flip and repeat on the other side until fully cooked and puffed.