Based on many sources, starting with Manjula’s Kitchen
- ¼ cup whole-wheat flour
- ¼ cup white flour
- ¼ tsp salt
- 3 Tbsp lukewarm water
- oil for kneading
- 2 Tbsp of white flour for flattening
- Preheat cast-iron pan at medium heat, about 6 on the stove
- Mix flours and salt in a medium size bowl.
- Then add one Tbsp at a time of lukewarm water until the dough is elastic but not sticky.
- Oil your fingers and hands and the surface of the bowl, then knead the dough until it is smooth
- Cover the bowl with damp towel and leave it for at least ten minutes, preferably 1 hour.
- Roll the dough into a rod and divide into four equal parts, for each part make a ball.
- Flatten each ball with your palms, then pad both sides on the extra flour. Put on a flat surface and roll until it’s tortilla thin.
- Put each chapati on the griddle and watch for bubbles. When bubbles start to form, you can force the bubbles around, then flip. Do the same on the other side. It can form a big ball.
- Remove from heat and put butter or ghee on the surface. If not serving immediately, put it in a towel.