• In a flat bottom vessel, add wheat flour, add salt and mix well.
• Add little by little water and knead the dough.
• Knead into a soft dough.
• At this stage add oil, mix and knead into a very soft dough.
• Cover and rest the dough for 20 min.
• After it is rested well, press and knead the dough again.
• Beat the dough well with a rolling pin to make it even more softer.
• Once the dough appears soft, divide the dough into medium ball shaped sizes.
• Dust some flour on the rolling board.
• Take each dough ball, put it on the board and flatten the dough into a round circular disc shaped chapati.
• Similarly, make chapatis of the remaining balls.

Method 1 for roasting the chapathi:

• Place the chapati on the tawa.
• Cook the bottom side for few seconds.
• Flip and cook the other side for few seconds.
• Flip again and press at the corners and the roti begins to puff up.
• Flip and press the corners of the other side too and it puffs up.
• Apply oil all over the roti on both the sides.
• Take it out and serve hot with any veg or non veg side dish.

Method 2 for making the chapathi:

• Here we are making the phulka first and then apply oil.
• Firstly, place the chapati on the tawa.
• Cook the bottom side for few seconds.
• Flip and cook the bottom side completely.
• Take the chapathi out and place the chapathi with half cooked part over the flame.
• The side which was half cooked gets cooked completely by puffing up.
• Take it out and serve hot.
• If required apply oil or butter on both sides of the roti.
• Serve hot with veg curries or non veg curries as side dishes.
• Watch the video procedure above.