Unbelievably soft wheat flour chapatis

Chapati is a staple in Indian cuisine for breakfast, lunch, and dinner. It can be enjoyed with non-vegetarian, as well as vegetarian curries.

Whole wheat flour is full of vitamins, minerals, and dietary fibers. It is ideal for weight watchers. I use either Aashirvaad or organic tattva. 

Ingredients 

Whole wheat flour, 2 cups +¼ cup flour for dusting
Water, 1 cup (hot or cold)
Olive oil, 2 tbs
Salt, 1 tbs

Tools:
Rolling board
Rolling pin
Skillet
Spatula
Hot pot

Preparation:

• Combine the flour, salt, and oil in a large wide bowl.
• Add half a cup of water and mix with a spoon. If you are using cold water, you can mix it with your hands. Continue to add water little by little to form a dough. 
• Once you form a dough, rub your palms with a little oil and knead until it forms a soft dough. Kneading for 6 to 8 minutes is very important to make the dough soft and pliable. If the dough is too sticky it will be very hard to roll. But if it is very hard, chapati won’t puff up, so the consistency is important. If gently pressing the dough with your fingers leaves an impression, the consistency is perfect. This becomes easier with practice! 
• Place the dough in a bowl and cover with a clean towel. Let it rest for 20 minutes. After 20 minutes divide the dough into 11 equal pieces and roll each piece into a ball, then cover to avoid losing moisture. Take the dry flour on a plate and set aside.
• Take one ball and flatten between your palms, dusting both sides with dry flour. Roll it or flatten gently with a rolling pin on a floured marble surface or rolling board, like a tortilla. If it is sticky, dust again while rolling. Dusting too might make the chapati hard! Make five such rolls and lay on a paper separately.
• Heat a skillet over medium flame. Once heated, place the chapati on the skillet and heat for 15 seconds, or until the color changes and the bubbles appear. Flip and heat the other side. Flip again to cook both sides evenly. Gently press the sides with a spatula until the whole chapati puffs up.be careful not to burn the chapati, which imparts a bitter taste. Repeat for all rolls.

Your chapatis are ready! Enjoy with chicken vindaloo (my recipe here!). Thank you 😊