Video recipe: How to make layered chapatis

We make these chapatis for dinner almost every other night. My parents and kids love them. The chapatis are crunchy on the outside, soft and flaky on the inside. Give it a try and see!

Yields 8 chapatis

2 cups whole wheat flour
1 cup warm water, maybe a 2 teaspoons less if you like the dough firm
1/2 teaspoon salt
2 teaspoons ghee
Extra ghee for filling

  • In a bowl, add flour salt and a tsp of ghee, mix; add water and knead gently.
  • Once the dough is formed, add another spoon of ghee and knead. Set aside.
  • Place the griddle/pan on medium heat.
  • Divide the dough into 8 equal dough balls.
  • Roll the balls into 4 inch circles, drizzle ghee, smear and fold into half and then quarter into triangles.
  • Roll the triangles out into 6 inch chapatis.
  • Gently lay the chapati on the heated, smoking griddle and let it bubble. Spray some oil and flip. Repeat till golden brown. Enjoy with vegetables, meat stir-fries or curries.