Ingredients
• 240 g stone-ground flour mix
• 180 ml warm water (adjust as needed)
• 1 tbsp (15 ml) melted ghee (for dough)
• ½ tsp (2 g) salt (optional)
• Additional ghee for brushing
• Extra flour for dusting
Method
1. Make the dough
In a large bowl, mix the flour and salt. Add the warm water gradually, combining with your hand or spoon until a dough forms. Add 1 tbsp of melted ghee and knead for 8–10 minutes into a soft, elastic dough. Cover and let rest for 30 minutes.
2. Roll out chapatis
Divide the dough into 8 equal balls. Lightly flour your surface, then roll each ball into a thin round (~15–18 cm diameter).
3. Cook
Heat a dry tawa or frying pan over medium-high heat. Cook each chapati for 30–45 seconds on one side until bubbles appear, then flip. Press gently with a spatula to encourage puffing. Flip again as needed, cooking until both sides are lightly browned.
4. Finish with ghee
Remove from the pan and immediately brush with melted ghee. Stack in a covered container or wrap in a clean cloth to keep warm and soft.
