A delightful twist on the classic Indian flatbread, this recipe ensures soft and fluffy chapatis every time.
In a mixing bowl, combine the whole wheat flour and salt.
Ensure the flour is evenly mixed with the salt for consistent flavor.
Gradually add the warm water and yogurt to the flour mixture, stirring to form a dough.
Add the liquids slowly to avoid making the dough too sticky.
Knead the dough on a floured surface until smooth and elastic, about 8 minutes.
Kneading properly develops the gluten, giving the chapatis their structure.
Cover the dough with a damp towel and let it rest for 30 minutes.
Resting allows the dough to relax, making it easier to roll out.
Divide the dough into 12 equal portions and roll each into a ball.
Keep the portions covered to prevent them from drying out.
Roll each ball into a thin circle on a floured surface.
Use a light touch to avoid tearing the dough.
Cook each chapati on a hot skillet until bubbles form, then flip and cook the other side.
Press lightly with a spatula to encourage puffing.
Brush the cooked chapatis with melted ghee and keep them warm in a towel-lined basket.
Serve immediately for the best taste and texture.
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