- Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water while kneading to form a soft and pliable dough. The amount of water needed may vary, so add it gradually until the dough comes together.
- Knead the Dough:
- Knead the dough for about 5-7 minutes until it becomes smooth. Cover the bowl with a damp cloth and let the dough rest for at least 15-20 minutes. This allows the gluten to relax and makes the chapatis softer.
- Divide the Dough:
- Divide the dough into golf ball-sized portions. Roll each portion into a smooth ball between your palms.
- Rolling the Chapatis:
- On a lightly floured surface, take one ball of dough and roll it into a thin, round disc using a rolling pin. Aim for an even thickness.
- Cooking on the Pan (Sarten):
- Heat a skillet or sarten over medium-high heat. Once hot, place the rolled-out chapati on the skillet. Cook for about 30 seconds until you see bubbles forming.
- Flip and Cook:
- Flip the chapati and cook the other side for another 30 seconds. You may notice small brown spots forming on both sides.
- Puffing Up:
- Now, press down on the edges of the chapati using a kitchen towel or spatula. This will help it puff up. If it doesn’t puff up, that’s okay—it will still be delicious.
- Finish with Ghee or Oil:
- Brush the cooked chapati with ghee or oil on both sides. This adds flavor and keeps them soft.
- Repeat:
- Repeat the process with the remaining dough balls.
- Serve:
- Serve the chapatis warm with your favorite Indian curry or dish.
Chapatis are a versatile and delicious addition to various meals. They’re perfect for scooping up curries, dals, or any saucy Indian dishes. Adjust the size and thickness of the chapatis based on your preference. Enjoy your homemade Indian bread without yeast!