Homemade Chapati with Whole Wheat Flour

In a large mixing bowl, combine the whole wheat flour and salt. Create a well in the center.

Add the vegetable oil and half of the warm water. Begin mixing the dough by hand or with a sturdy spoon.

Gradually add the remaining water as needed, kneading until a shaggy dough forms.

Transfer the dough to a clean, lightly floured surface. Knead for 5-8 minutes until the dough becomes smooth, pliable, and elastic.

Lightly coat the dough ball with a tiny bit of oil, cover with a damp cloth, and let it rest for 20-30 minutes. This is crucial for relaxing the gluten.

After resting, divide the dough into 10-12 equal-sized balls, approximately the size of a golf ball.

Take one ball, flatten it into a disc, and dust it with dry flour. Roll it out into a thin, even circle (about 6-7 inches) using a rolling pin.

Heat a tawa or heavy-bottomed cast-iron skillet over medium-high heat.

Place the rolled chapati on the hot skillet. Cook for about 30 seconds or until tiny bubbles begin to form on the surface.

Flip the chapati and cook the other side for another 30-45 seconds until brown spots appear.

Optionally, use a clean kitchen towel to gently press the edges of the chapati, which encourages it to puff up with steam.

Remove from heat and immediately brush with a little ghee or butter. Stack them in a covered container or cloth to keep them soft.