Soft and puffy chapatis

Ingredients:

2 cups of wheat flour
3/4th to one cup of water
salt to taste
oil - two to three teaspoons

Procedure:

Kneading technique: Mix the wheat flour with salt. Gradually pour water and mix the flour. Initially pour less water and mix. Repeat this step for few times. Then increase the amount of water and mix. Then add few drops of water and mix. The final step in kneading is to add oil. Knead the dough for some time. The more you knead, the better chapatis you get. Cover the dough for minimum of 20 minutes. Do not expose it to air.


Before rolling knead it once again and divide the dough into small balls. Roll the chapatis. Heat the griddle. You should not overheat it. For heating the griddle, place it on medium flame for 5-6 minutes. Place the chapatis on the griddle.Allow it to cook. Then flip the chapati and cook on the other side. When it is cooked properly from both the sides, pack it as early as possible so that exposure to air doesn't make it hard. Use a tissue paper or clean cloth on both the sides of the Chapati to press. Do not turn the Chapati too many times. Never keep the flame very low as Chapatis will become hard.