Chapati

Ingredients

Wheat Flour        -        3cups
Salt            -        to taste
Oil            -        1teaspoon(optional)

Method:

Mix wheat flour and salt together in a bowl.(Oil can be added at this stage and stir the flour to spread evenly as this prevents the dough from easily getting dried)

Then add water slowly( add 1 cup of water first and then slowly add drops of water to the flour to get the dough form.This is the most important step as too much of water is difficult to rollout chapatis and less content of water makes chapati harder..)

After making the dough,keep it aside in a closed bowl for 20-30minutes.Then take small portions and roll it into tiny balls.Then take one by one and flatten it using the chapati/puri roller.As u roll out ,You can flip both the sides with wheat flour So that it doesn't sticks to the chapati board.

Then put it on a hot flat tawa.Keep it for few seconds and flip the other side.Then spread oil very scantily on both the sides.Flip it over and over after keeping it for few seconds.If u keep it for longer time it gets burnt and harder.Pressing ocassionally spreads heat evenly on all sides of chapati.

Put it in a hot box immediately.After  u stack them one top of the other,occassionally again reverse the stacking order of chapattis.Because the chapati on the bottom is more softer than the top one.So rearranging them making the top to go bottom makes them soft .

Chapatis go great with kurma,potato sabji and tomato curry

If there is dough leftover,Roll and keep it  in a air tight  container or a cover and refrigerate it.This will last for 2 days.