Chapati

Instructions

1. 1 Mix flour, salt, and sugar in a large bowl. Add warm water gradually, kneading for ten minutes until smooth and elastic.
2. 2 Cover dough with a damp cloth and rest for thirty minutes to relax the gluten and make it pliable.
3. 3 Divide into eight balls. Roll each into a thin circle, brush with oil, sprinkle with flour, then roll into a spiral.
4. 4 Flatten each spiral back into a disc with a rolling pin, creating the characteristic flaky layers inside.
5. 5 Cook on a hot, lightly oiled griddle for two minutes per side, pressing gently with a cloth to puff up the layers.
6. 6 Stack cooked chapatis in a cloth-lined basket to keep warm and soft. Serve alongside stews or grilled meat.