Chapati (Indian Roti)

Ingredients:

2 cups whole wheat flour (extra flour for coating and rolling)
1/2 tsp salt or to taste
120 mL water
oil for coating

Method:

In a bowl, mix flour and salt.

Gradually pour-in water, knead till smooth dough (the more it is kneaded, the lighter the bread will be).

Lightly oil both hand palms, form dough into ball, set aside for an hour or more (if left overnight, the chapatis will be lighter and tender; wrap dough with plastic wrap for that).

Flours working surface and rolling pin.

Lightly oil both hand palms, knead dough again for another 2 minutes.

Shape dough into smaller ball about the size of 3 cm in diameter (the size depends on the size of griddle and personal preference) .

Flatten dough ball with hand palms, pick another smaller piece of dough, coat all surface with oil, place it into the center of flattened dough, wrap-up to seal, reform to ball again, repeat the filling and shaping steps for the remaining dough.

Heat-on griddle or high heat resistance frying pan till very hot.

Flatten dough balls with hand palms, smear dough around with flour to coat.

Plate on floured working surface, roll out dough to a circular shape with the thickness of about 2 mm.

Flip thin chapati around both hand palms for few times and lastly flip it on griddle.

Cooks chapati till proof-up small air-trapped bubbles, lightly spread-on some oil or ghee on both sides with spoon.

Flip chapati around continuously till brown spots formed at both sides (occasionally press lightly for a second interval around the surface of chapati with kitchen towel to encourage bubbles to form and thus yield lighter chapati; punch-down large air-trapped bubbles with spoon for even griddling).

Serve immediately with butter or dry curries.

Yield 12 chapati with 12 cm in diameter.