Easy Chapati Gram Flour

Instructions

1. In a mixing bowl, combine the gram flour, whole wheat flour, and salt. Mix well to ensure the ingredients are evenly distributed.

2. Add the oil to the flour mixture and incorporate it using your fingers until the mixture resembles breadcrumbs.

3. Gradually add water, a little at a time, and knead the mixture into a smooth and soft dough. The dough should be pliable but not sticky. If it feels too dry, add a little more water; if it’s too sticky, add a bit more flour.

4. Divide the dough into equal-sized balls, roughly the size of a golf ball. Roll each ball between the palms of your hands to smooth out any cracks.

5. On a lightly floured surface, flatten one of the dough balls with your hands. Using a rolling pin, roll it out into a thin, round disc, about 6-8 inches in diameter. If the dough sticks, dust it lightly with flour.

6. Heat a skillet or tawa over medium heat. Once hot, carefully place the rolled-out chapati onto the skillet.

7. Cook the chapati for about 1-2 minutes on one side until you see bubbles starting to form. Flip it over using a spatula.

8. Brush some ghee or butter on the cooked side and then flip it over again. Brush ghee on the other side as well.

9. Cook for another 1-2 minutes, pressing gently with a spatula, until both sides are golden brown and cooked through. Remove from the skillet and keep warm in a clean kitchen towel to preserve their softness.

10. Repeat the process with the remaining dough balls, rolling them out and cooking them one at a time.