Ingredients

Let’s Cook!

• 1
  Add the amount of wheat flour you want (Here I am making 15-16 chappatis, so I’m taking 15 fists full of wheat flour)
  
• 2
  Add a pinch of salt
• 3
  Add water little by little and mix till the flour is wet and is lumpy
  
• 4
  Keep adding water little by little and knead it into a round soft ball. Don’t add too much water, the dough will become sticky and soggy
  
• 5
  When fully kneaded into a ball, add a teaspoon of cooking oil on the side and mix it into the dough
  
• 6
  Now keep kneading the dough. The oil will give it a smooth texture. (Note: the more you knead it, the more smooth and soft it’ll become)
• 7
  You know your dough is perfect when you give it a light tap, and the print of your fingers is left on it.
  
• 8
  Store it in an airtight container and stick it into the fridge. It remains fresh for 2 days.
  
• 9
  Before starting to make chappatis, remove it 10 minutes in advance and keep it out of the fridge
• 10
  The more you practice, the more you’ll be better and quicker at kneading the dough.
• 11
  Check out my next Recipe for making chappatis/Indian flat bread 😉