4 cups all-purpose flour (or whole-wheat flour, or a mixture of the two), sifted
2 teaspoons salt
2 cups warm water
2 tablespoons ghee or oil
A} Mix dry ingredients well.
B} Add ghee or to the flour mixture and mix in with your hands until flour feels a little bit like sand
C} Slowly mix in enough water to make thick dough.
D} Mix in 2 spoonful oil or ghee
E} Knead dough on a cool surface for a few minutes, while adding a few spoons of dry flour if needed
F} Return the dough into the bowl, cover with a clean cloth, and let it rest for 20 to 30 minutes.
G} Divide the dough into equal orange-sized balls. Roll out 1 ball into a circle, it doesn’t have to be perfect, try to get it as round as you can and spread 1/2 teaspoon ghee over it.
H} Now stretch it out a bit gently, you don’t want to tear it, all you need is for it to be slightly longer, the longer you can get it, the more layers your chapatti will have. Just don’t make it very stretched out, get it to about 1 and a half its original length
I} Now start rolling the stretched out piece from one end to the other and tuck that little end bit in for a neater roll. At this point it should resemble a snail shell.
J} Do the same with the other balls.
K} Roll out one chapati at a time on some lightly floured surface so they don’t stick on the working surface while flatten them into six-inch circles
K} Now heat the frying pan until hot at first, then once you start frying you can reduce heat so the chapattis won’t burn
L}Put your first rolled chapati onto the frying pan in a meanwhile roll the next piece so that when one is done, you are ready to cook another piece
M} Turn the piece of chapati around when it’s a bit brown
N} Once both sides are a bit brown, add a table spoon oil and keep turning
until both sides are golden brown
O} Cover the finished chapattis and place them in a warm oven until they are all done.
Serve with any curry, soup, or stew.