Chapati, Indian whole wheat flatbreads

Start the chapati dough in a bowl. Pour in the whole wheat flour and salt, mix well, and make a well in the center. Add most of the water and, if you like, a little canola oil. Using a spoon, bring everything together into a rough ball of dough.

Turn the dough out onto a lightly floured surface. Knead it for 8 to 10 minutes, until it turns smooth and pliable and no longer sticks to your hands or to the work surface. Add the remaining water a tablespoon at a time as you go. Cover the dough and let it rest for 20 to 30 minutes. Resting lets the flour hydrate fully and makes the dough far easier to shape.

Cut the rested dough into 10 to 12 equal pieces. Roll each piece into a ball, dust it lightly with flour, and let it sit for a few minutes. This relaxes the gluten, so the dough rolls out thin far more easily.

Roll each ball out on a floured surface into a thin disc about 15 cm across. Turn it a few times as you roll. Dust it with a little flour whenever it starts to stick.

Heat a dry pan over medium-high heat. Lay one disc in the pan. When bubbles rise on top and golden spots appear underneath, flip it over. Cook the second side more briefly, pressing the edges with a spatula so the chapati puffs up and cooks through evenly. Wrap each finished flatbread in a clean towel right away, then carry on with the rest of the dough.

Serve the chapati hot, straight from the pan. For a richer taste, brush the edges with a thin layer of melted ghee. Keep the flatbreads wrapped in a towel so they stay warm and soft. They make a classic side for curry, lentil dal, or almost any vegetable dish.