Ingredients:
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- 3-4 tbsp ghee (clarified butter), melted
- Water for kneading
For Rolling/Cooking:
- Extra ghee for brushing
- Extra dry whole wheat flour for dusting
Instructions:
1. In a large bowl, mix together the whole wheat flour and salt.
2. Add 2 tbsp of the melted ghee and use your fingers to rub it into the flour until well incorporated and the mixture looks crumbly.
3. Slowly add water, a few tablespoons at a time, and knead into a smooth, soft dough. Cover and let rest for 30 minutes.
4. Divide the dough into lemon-sized balls. Use remaining 1-2 tbsp ghee to coat the balls lightly.
5. On a lightly floured surface, use a rolling pin to roll each ball into a round, flat chapati of around 6 inches diameter.
6. Heat a tawa/flat griddle over medium heat. Place a rolled out chapati on it.
7. When chapati starts puffing up, flip it over and cook the other side, brushing with a little ghee.
8. Use a towel to press down gently to help the chapati puff up fully. Cook until light golden brown spots appear.
9. Remove and immediately brush the hot chapati with some more ghee while still on the tawa.
10. Wrap the ghee chapatis in a towel to keep them soft. Serve hot with curries, dals, sabzis or just with a pat of ghee on top.
The ghee not only enhances the flavor, but also makes these chapatis wonderfully soft and flaky. Enjoy the rich aroma and taste! You can make ghee chapatis with a combination of whole wheat and all-purpose flour as well.
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