Soft Fluffy Chapati

In a large bowl, measure 6 cups of all-purpose flour. Add 1 tablespoon of salt and 1 tablespoon of sugar. Whisk to combine.

Gradually add about 3 cups of lukewarm water while mixing with a spoon or your hands until a shaggy dough forms. Add more water as needed, a little at a time, until the dough comes together.

Turn the dough out onto a lightly floured surface. Knead for about 5-10 minutes, adding a little flour as needed, until the dough is smooth and elastic. It should be soft but not overly sticky.

Shape the dough into a ball, place it back in the bowl, and cover. Let it rest for about 5-10 minutes.

Lightly flour your work surface. Turn the dough out and divide it into 15 equal portions. Roll each portion into a smooth ball.

Take one ball, flatten it slightly, and roll it out into a thin, rough oval shape. Spread about 1 teaspoon of vegetable oil or ghee over the surface. You can use your hands or a brush.

Fold the flattened dough in half, then in half again to create a square. Roll it out again into a rough oval, about 6-7 inches long. This layering helps create the flaky texture.

Starting from one end, tightly roll the flattened dough into a spiral, like a cinnamon roll. Tuck the end underneath and flatten it slightly with your palm.

Roll each spiral into a disc, about 5-6 inches in diameter. You can also roll them into rectangles if preferred. Dust with a little flour if they become sticky.

Place the shaped chapati discs on a baking sheet lined with parchment paper or a kitchen towel. Cover them with a kitchen towel and let them rest for about 5-10 minutes.

Preheat a non-stick skillet or tawa over medium-high heat. Add about 1 teaspoon of oil to the pan and wipe it around with a paper towel.

Place one chapati onto the hot pan. Cook for about 30-45 seconds until you see bubbles forming on the surface.

Flip the chapati and add a little more oil on the cooked side. Use a spatula to gently press down on the edges and center, encouraging even cooking and puffing.

Flip again and cook the second side for about 30-45 seconds, or until golden brown spots appear. Continue flipping and cooking, pressing gently, until both sides are golden brown and cooked through.

Remove the cooked chapati and place it on a plate lined with parchment paper or a kitchen towel. Cover with another towel to keep them soft. Repeat the process for the remaining chapati.