Chapati

Ingredients

• Wheat flour (maida can also be used instead)
• as needed Warm water or milk (for kneading the dough)
• a little Butter or sesame oil
• ¼ teaspoon Ghee (per chapati, brushed on while cooking)

Instructions

1. Chapati is usually made with wheat flour. Maida can also be used. Water is mostly used for kneading the chapati dough; warm water or milk can be used too.
2. This keeps the chapati soft. You can add a little butter or sesame oil to the dough while kneading. Knead the chapati dough and let it rest for half an hour before cooking, so the chapati turns out soft.
3. Sift the chapati flour and take it in a bowl. Mix in salt and butter well, then add water and knead, cover with a damp cloth, and set aside.
4. Roll the chapatis out slightly firm. Place the chapatis on a dosa griddle. Once both sides look a little dry, drizzle ¼ teaspoon of ghee around it and the chapati will puff up like a ball.
5. Flip and cook both sides — chapati needs only a low flame.