Chapati, Indian whole wheat flatbreads

Pour whole wheat flour and salt into a bowl, mix well, and create a well in the center. Add most of the water and optionally some canola oil. Using a spoon, gradually combine the ingredients into a rough ball of dough, ensuring everything is well incorporated.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and does not stick to your hands or the work surface. During kneading, you can add the remaining water by the tablespoon as needed. Cover the dough with a kitchen towel and let it rest for 20-30 minutes to allow the flour to hydrate well and make the dough easier to work with.

From the rested dough, cut off 10-12 equally sized pieces and shape each into a ball. Lightly coat the balls in flour and let them rest for a few minutes. this will relax the dough and make it easier to roll out to a very thin thickness.

On a floured work surface, roll each ball into a thin disc about 15 cm in diameter. Turn the disc several times while rolling and lightly sprinkle with flour as needed to prevent sticking.

Heat a dry pan over medium-high heat and place one disc in it. Once bubbles appear on the surface and the bottom has golden spots, flip the disc. Cook the second side for a shorter time, pressing the edges with a spatula to ensure the chapati puffs up and cooks evenly until soft. Immediately wrap the finished disc in a clean towel to keep it soft, and repeat with the remaining dough.

Serve the chapati hot right after cooking. If you desire an even finer taste, brush the edges with a thin layer of melted ghee. Keep the discs wrapped in a towel to prevent them from cooling and losing softness, and serve as a traditional side with curry, lentil dal, or vegetable mixes.