Chapati

How to Prepare

1. In a large mixing bowl, combine 5 kg of whole wheat flour with a pinch of salt.
2. Gradually add 3 liters of water to the flour, mixing with your hands to form a soft dough.
3. Knead the dough for about 10 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 20 minutes.
5. Divide the dough into 80 equal portions (about the size of a small lemon).
6. Roll each portion into a ball and flatten it slightly.
7. Dust a rolling surface with dry flour and roll each ball into a thin, round disc (about 6-7 inches in diameter).
8. Heat a flat griddle (tawa) over medium heat.
9. Place the rolled chapati on the hot tawa and cook for about 30 seconds until small bubbles appear.
10. Flip the chapati and cook the other side for another 30 seconds, pressing lightly with a spatula.
11. Remove from the tawa and optionally brush with a little ghee or oil.
12. Repeat for the remaining dough portions, stacking the cooked chapatis in a covered container to keep them soft.