2 cups Wheat Flour
1/2 tsp Salt
1 tbsp Cooking Oil
1 cup Water
1/2 tsp Ghee (Optional)
Roughly mix 2 cups of Wheat Flour, Salt and Cooking Oil.
Add water. Mix and knead well.
Rest dough for 15 minutes.
Split the dough into equal gooseberry size balls.
Roll each dough ball using wheat floor to thin sheets of roughly 1 mm thickness.
Cook in a hot pan, turning over again and again until cooked.
Spread 1/4 tsp of ghee on each side just before removing from thawa or as soon as removed.
Chappathi ready to serve.
Once chappathi is placed on hot plan, flip after 8-10 seconds.
Allow it to cook for 30-40 seconds.
Flip and place directly on to flame and allow it to puff up.
Place back in the hot pan and apply bit off ghee before removing from pan