Chappatee or Hand-Bread

Ingredients

• 2 cups Whole wheat flour (Traditional atta flour works best)
• 0.75 cup Water, warm (Add gradually as needed)
• 0.5 teaspoon Salt (Optional but recommended)

Instructions

1. 1In a large bowl, combine the whole wheat flour and salt. Gradually add warm water while mixing with your hands or a spoon until a shaggy dough forms. Knead the dough for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.
2. 2Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes. This allows the gluten to relax and makes rolling easier.
3. 3Divide the dough into 8-10 equal portions, each about the size of a golf ball or small egg. Roll each portion into a smooth ball between your palms.
4. 4On a lightly floured surface, roll out each ball into a thin, round circle about 6-7 inches in diameter (approximately the size of a salad plate). Try to keep the thickness even throughout. Dust with flour as needed to prevent sticking.
5. 5Heat a cast iron skillet, griddle, or tawa over medium-high heat until very hot. Test by sprinkling a few drops of water on the surface - they should sizzle and evaporate immediately.
6. 6Place one rolled chapati on the hot, dry griddle. Cook for 30-45 seconds until small bubbles appear on the surface. Flip and cook the other side for 30-45 seconds until light brown spots appear. Flip again and press gently with a clean cloth or spatula - the chapati should puff up. Cook for another 10-15 seconds. Remove and keep warm. Repeat with remaining dough balls.
7. 7Stack the cooked chapatis in a clean kitchen towel or covered container to keep them soft and warm. Serve immediately while fresh and pliable.