Chapati

Ingredients

• •3 cups all-purpose flour, plus more for dusting
• •1 tsp salt
• •1 tsp sugar
• •3 tbsp vegetable oil, plus more for layering and frying
• •1 cup warm water, plus more as needed

Steps

1. 1.Combine the flour, salt, and sugar in a bowl, then work in the 3 tablespoons of oil.
2. 2.Gradually add the warm water, kneading until a soft, smooth dough forms.
3. 3.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
4. 4.Divide the dough into 8 equal balls.
5. 5.Roll one ball out into a thin circle, brush it generously with oil, then roll the circle up tightly into a rope and coil the rope into a snail shape, tucking the end underneath - this oil-brush-and-coil technique is what creates chapati's signature soft, visible layers.
6. 6.Let the coiled dough rest for a few minutes, then roll it back out into a flat circle, being careful not to press out all the layers; repeat with the remaining dough balls.
7. 7.Heat a flat griddle or tawa over medium heat and cook each chapati until golden brown spots appear on both sides, brushing with a little extra oil while cooking for a flakier finish.
8. 8.Stack the cooked chapatis and cover with a cloth to keep them warm and soft until serving.