Step-by-Step Instructions

1. 1.Prepare the Dough Base

   In a large bowl, combine 1 cup of wheat flour with salt to taste. Mix well.

2. 2.Add Milk and Water

   Add 150 ml of milk to the flour mixture. Gradually add water while mixing the dough. For 1 kg of flour, approximately 550-600 ml of water is needed. Adjust water quantity based on the flour's absorption.

3. 3.Knead the Dough

   Knead the dough thoroughly until it comes together and is no longer sticky. Add 1 tsp of oil and continue kneading until the dough is soft, smooth, and elastic, indicating good gluten development.

4. 4.Rest the Dough

   Apply a few drops of oil over the kneaded dough to prevent it from drying out. Cover the bowl with a plate and let the dough rest at room temperature for 20 minutes. Do not refrigerate.

5. 5.Form Dough Balls

   After resting, divide the dough into small, equal-sized balls.

6. 6.Roll Out Chapatis

   Dust your rolling surface with wheat flour (not maida). Take one dough ball, flatten it slightly, and roll it out into a thin, even circle using a rolling pin. Avoid making it too thick or too thin, and use minimal dusting flour.

7. 7.Cook the Chapati

   Heat a tawa (griddle) over medium-high heat. Place the rolled chapati on the hot tawa. Cook until small bubbles appear on the surface (about 30 seconds).

8. 8.Apply Ghee and Finish Cooking

   Flip the chapati. Now, apply 2 tsp of ghee (or oil) evenly over the cooked side. Cook for another 30 seconds until light brown spots appear. Flip again and apply ghee to the other side. Cook until both sides are golden brown and the chapati puffs up.

9. 9.Serve

   Remove the cooked chapati from the tawa and serve hot with your favorite curry or side dish.