(Roti, Phulka, Rotli) 

---

Ingredients  
Whole wheat flour / Atta - 2 cups
Salt - 1 ts
Oil - 1 Tblsp (Vegetable oil)
Warm water - 1/2 cup (app.)
Chappatti
Rolled out chappatti
Method  
1.Take the flour, salt and oil in a wide mixing bowl
2. . Add the warm water graudally while mixing everything together. (Instead of adding all water, some people  also like to add little warm milk/yogurt along with water.)
3. Apply few drops of oil to the vessel and the dough. Knead the dough nicely to make it soft and pliable. This will ensure final soft chappattis.
4. Cover it with moist kitchen towel and let it rest for atleast 15 minutes. This is another important step.
5. Make lemon sized balls of the dough. Dip each ball into dry flour and roll out as shown in picture using a rolling pin.
6. Place a griddle or dosastone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapatti on it. 
7. While light spots appear (about 30 sec), flip the chappatti.
8. Drizzle/Spray few drops of  oil. After brown spots appear on the lower side of the chappatti,  flip  again and spray little oil.
9. Press gently all around the chapatti with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chappatti to puff up.
10.  Remove from the tawa as soon as brown spots appear on both sides. If you leave it longer, the chappattis will become hard.
11. Transfer the hot chappattis to a hot pack till you are ready to serve. The steam that is trapped in the hot pack helps to maintain the softness of the chappattis. 
 
Variations
      - In some places, chappattis are partially cooked on the tawa and then put on direct flame. The high heat puffs up the chappattis while cooking it. These are commonly referred to as 'Phulkas'.
 
Serving Suggestions
        - Chappattis can be served with almost any veg or non veg gravies or sidedishes. This is an everyday food in many indian homes.
        - This also goes very well with pickles or raita.
        - In South India, chappattis are served with Kurma Varieties. 
        - Kids like to spread some jam or butter or sugar in the chappatti, roll it and have it.
 
Tips 
   - A few drops of ghee/ butter added after removing from stove gives extra flavour to the chappattis.
   - Chappattis stay good at room temperature for 2 days, in the refrigerator for upto a week and can be frozen for upto 6 months. For freezing, place each chappatti between wax papers and put them in zip lock bags. Before serving, thaw them and reheat in the microwave/stovetop for just 10-20 seconds.