Chapati with Nutella

In a bowl, mix the whole-grain wheat flour with salt, pour in two-thirds of the water, and work the dough with a spoon or your hand. Gradually add the remaining water by the spoonful, the resulting dough should be soft, supple, and hold together.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. Once smooth, elastic, and no longer sticking to your hands, cover with a kitchen towel and let rest for at least 20 minutes so it softens and becomes easier to work with.

Divide the dough into 8 equal pieces and shape each into a ball. Roll each ball on a lightly floured surface into a thin round about 16-18 cm in diameter. Work quickly, the dough must not dry out.

Heat a dry pan over medium-high heat. Cook the flatbreads one at a time: about 30-45 seconds on one side until bubbles appear and the bottom turns golden. Then flip, press the edges with a spatula for better puffing, and cook another 30-45 seconds.

Brush the hot chapati with a thin layer of ghee and cook on the pan for a moment longer. Stack the finished pieces under a towel so they stay soft and moist until ready to serve.

Spread the still-warm chapati with 1-2 tablespoons of Nutella. The warmth of the chapati will let the spread melt nicely and soak into the bread.

You can fold the spread chapati into a half-moon or roll it into a tube. Serve immediately, optionally brushing the top with another thin layer of ghee, and serve as soon as possible.