Whole wheat flour ~ 3 cup
( I usually use Annapurna wheat flour, even Pillsbury and Aashirvaad are good )
Oil ~ 1/2 tsp ( Optional )
Lukewarm water ~ 1 1/2 cups - 2 cups ( Microwave water for about 20 seconds )
Salt ~ as needed
- First mix wheat flour and salt and then add lukewarm water little by little to make a soft dough. You have to knead the dough for about 10 to 15 minutes but make sure, the dough should not be too sticky or too hard. ( Refer notes )
- Then apply oil in your hand and knead the dough for another 5 more minutes - This step is optional. Finally cover it with a wet cloth and keep it aside for about 15 minutes.
- After 15 minutes, knead it for one last time and then start making small balls from the dough. Next using a rolling pin, roll it into a thin round shape. While rolling, if it is sticking to the surface, then you can keep the surface dusted with wheat flour.
- Heat griddle/tawa, and place the rolled uncooked chapathi and when the top side slightly puffs, turn it over. Lightly press the edges of the chapathi with a cloth and turn it around once more.
- Serve hot.
- If your dough have become sticky, then that means you added more water, so just add 1-2 tbsps of wheat flour and continue kneading.
- If your dough have become hard, then cover the dough with a wet cloth and keep it aside for about 30 minutes, which will help in making the dough soft.