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½ cup of Whole Wheat Flour (Aata)
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2/3 cups of Unbleached All-Purpose Flour (Maida)
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½ cup of Water
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¼ tsp. Salt (optional)
- Knead the dough by adding water. Knead well, use enough water to knead well but not too much. After kneaded well set dough aside to rise for about 10 minutes.
- Take a little portion of the dough to form a ball about 1 ½ inches in diameter. Roll the ball flat on a lightly floured surface.
- Pat it back and forth between your hands until it becomes thin. (Patting makes the chapati puff up when baked.)
- Cook it on an ungreased tawa or griddle until it is brown and puffy. Use medium heat so the chapati does not burn.
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