Chapati

1. Combine Flour and Water

In a large bowl, mix 1 cup of whole-wheat flour with up to 0.5 cups of water gradually until a cohesive dough forms.

2. Knead the Dough

Knead the dough for about 7 to 8 minutes until it becomes smooth and elastic.

3. Rest the Dough

Cover the dough with a damp cloth and let it rest for anywhere between 0.5 to 3 hours.

4. Heat the Griddle

While the dough is resting, heat a tava, cast-iron griddle, or skillet over medium flame.

5. Divide and Roll Dough

Divide the dough into 8 equal portions and roll each portion into a ball. Keep them covered with a damp cloth. Flatten one dough ball, dust it lightly with finely ground whole-wheat flour, and roll it out into a thin, even circle about 5 inches in diameter.

6. Cook the Chapati

Place the rolled-out dough onto the hot griddle and cook until light brown spots appear on the underside, then flip it over and cook the other side. This should take just a minute or two for each side.

7. Puff the Chapati

For the final touch, use chimta or flat unserrated tongs to hold the chapati directly over an open flame for a few seconds until it puffs up.