1 cup whole wheat flour
1/2 cup water
1/4 teaspoon salt
1 teaspoon + a few drops of oil
Preparation: To the whole wheat or chapati flour add the salt and 1 teaspoon of oil and mix the flour to disperse the oil and salt. Slowly add the water to make a dough. You might need a little more or a little less water, just add enough to make a soft and pliable dough.
Knead it for a couple of minutes add a couple of drops of oil and cover the dough with the oil and let it rest for 30 minutes.
After 30 minutes divide the dough into 6 round parts. Sprinkle the work surface with some flour and flatten the divided round part and with a rolling pin shape them into thin round disc.
This is now ready for cooking.
To Cook: Heat a griddle or tava on medium heat. Place the rolled disc on it and let it cook. When when air bubbles start showing turn the chapati over to the other side. More bubble will form, remove the chapati from the griddle and using tongs put the chapati on open flame allowing the chapati to fluff up. Use the tongs to flip the chapati to cook the other side and remove.
2nd. method instead of cooking it on the open flame allow the chapati to cook a little longer on the griddle and turn it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil, remove. Chapati is served with dal, vegetable and raita.
There are versions of chapati all over the world. This unleavened flat bread made from whole wheat it is a staple in India.