Sift wheat flour into a deep bowl, add salt and mix well.
Add water and knead the dough. When the dough comes together, brush the dough with butter and knead it again a little to make it smooth.
Grease the dough again with a little oil, cover and let rest for 15-20 minutes.
Then the dough and knead again.
Make small balls of dough, about 65 grams each.
Sprinkle the table with flour, take one ball of dough, roll it with a rolling pin into a thin pancake.
Brush with a little oil and fold in half.
Brush again with a little oil and fold in quarters.
This will give 3 layers of chapati. Roll out into a thin cake.
To prepare two-layer chapatis, roll the ball into a thin oval.
Lubricate with a little oil and pinch it in the center.
Fold in half and roll out into a thin cake.
When you start rolling out the dough balls, you can put a frying pan (I use a pancake pan) on the stove and turn it on to heat it up.
When the chapatis are ready.
Put the tortilla in the pan and fry on one side until small bubbles start to appear on the top side and the bottom part is fried, turn the chapatis over and brush with oil.
Turn over and brush with oil on the other side.
Fry the chapatis on both sides, turning frequently, for another 30 seconds.
Soft, puff chapatis are ready.
#Recipe #Indian #Chapati #Flatbread