Soft Whole Wheat Chapati

Steps

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1. 1
   Combine 20 oz (4 cups) whole wheat flour and a pinch of salt in a bowl. Optionally add 1 tablespoon of oil to help soften and keep the dough pliable during cooking.
   ▶ ≈0:27
2. 2
   Gradually add 2 cups of water while squeezing and mixing the flour to bring the moisture to the front. Allow the flour to absorb the water evenly. Add small sprinkles of all-purpose flour if the dough becomes too sticky to manage.
   ▶ ≈0:34
3. 3
   Knead the dough by bringing it to the center of the bowl repeatedly for about 5 minutes. The goal is a smooth, well-kneaded dough that is soft but not sticky. Clean the bowl sides by pinching off any flour stuck to them.
   ▶ ≈1:35
4. 4
   Cover the dough with a little oil on top and place it in a bag or covered bowl. Let it rest for a minute or two, or refrigerate it in a Ziploc bag to use throughout the week as needed. No extended rest is required.
   ▶ ≈4:05
5. 5
   Divide the dough into 8 equal or roughly equal pieces by hand. Shape each piece into a ball by squeezing and rotating it. Portion sizes can vary based on your dietary needs—make them smaller for lower carbs or larger as preferred.
   ▶ ≈5:24
6. 6
   Roll out one dough ball using all-purpose flour to prevent sticking. Make it as thin or thick, large or small as you prefer. Three cooking methods can be used: (1) cook it plain as a single layer, (2) brush it with butter or oil before cooking for extra softness, or (3) layer two rolled doughs with butter between them.
   ▶ ≈6:55
7. 7
   Heat a griddle or skillet over medium-high to high heat until it is very hot and smoking slightly. For the buttered or layered versions, add a small amount of butter (about 1/2 teaspoon) to the hot surface before placing the dough on it.
   ▶ ≈10:01
8. 8
   Place the rolled dough on the hot griddle and stretch it into shape. Cook it on low heat if you want to keep it soft, or on medium-high heat if you prefer some crispness. Watch for it to begin puffing—this signals that cooking is happening, though puffing is optional, not required.
   ▶ ≈11:37
9. 9
   Flip the chapati and continue cooking on the other side until it is no longer raw and shows light to dark brown spots as desired. The entire cooking process takes about 1 minute per piece. Add a small brush of butter or oil at the end if desired to prevent it from hardening during storage.
   ▶ ≈12:10
10. 10
    Transfer the cooked chapati to a small bowl or container and cover it immediately to retain moisture and keep it soft. Store in the refrigerator in a sealed bag or covered glass bowl throughout the week and reheat as needed for meals.
    ▶ ≈15:52