Add the amount of wheat flour you want (Here I am making 15-16 chappatis, so Im taking 15 fists full of wheat flour)
Add a pinch of salt
Add water little by little and mix till the flour is wet and is lumpy
Keep adding water little by little and knead it into a round soft ball. Dont add too much water, the dough will become sticky and soggy
When fully kneaded into a ball, add a teaspoon of cooking oil on the side and mix it into the dough
Now keep kneading the dough. The oil will give it a smooth texture. (Note: the more you knead it, the more smooth and soft itll become)
You know your dough is perfect when you give it a light tap, and the print of your fingers is left on it.
Store it in an airtight container and stick it into the fridge. It remains fresh for 2 days.
Before starting to make chappatis, remove it 10 minutes in advance and keep it out of the fridge
The more you practice, the more youll be better and quicker at kneading the dough.
Check out my next Recipe for making chappatis/Indian flat bread
