Chapathis (Wheat Flat Bread)

Chapati is an unleavened flatbread from the Indian Subcontinent. Chapati is made of whole wheat flour known as Atta, salt and water, and is cooked on a tava (flat skillet).

When I was new to cooking I didn't know the secret of making soft chapatis and my chapatis used turn out either too chewy or too crispy.

Slowly I learned how to make soft chapatis following a few tips and was surprised how well it worked.

These tips will be helpful for all beginners who are trying to make soft chapatis.

Ingredients:

• Two cups wheat flour

• 3/4 cup of water

• 2 tablespoons of yoghurt

• Salt

• Oil

• Add two cups of wheat flour to a bowl, add a pinch of salt and mix everything. Add two tablespoons of yoghurt and mix everything.

• Adding yoghurt makes the chapatis softer and they stay soft for long period of time

• Add water little by little and mix slowly: Don't worry if the dough sticks to your hands. Knead the dough for at least 5 minutes.

• Finally add a teaspoon of oil, knead again and make a soft, non-sticky dough.

• Cling wrap it and rest the dough for about 30 minutes.

• Now make small balls and dust them with some flour.

• Add some flour to your rolling surface.

• Roll them into thin circles using a rolling pin.

• Take a skillet and heat it. Place the rolled chapathi on the skillet and when you see small bubbles appearing apply a little oil on it.
• Cook them for a few seconds

• Flip and cook on other side, too. Also apply a few drops of oil on other side.

Enjoy the chapatis with any curry of your choice.