Pinch and form lemon sized balls from the dough. Depending on how many chappatis you are making

Heat the griddle on high flame

Flatten the ball with your palms maintaining the circular shape

Add a drop of oil in the centre of the flattened ball and spread it evenly on it (only one side)

Sprinkle little flour on the oiled surface

Bring all the ends together and push it in the middle

Flatten it again, retaining the circular shape

Dust the flat circle in dry flour on both sides

Add little flour to the board, so that the chappati doesn’t stick while rolling

Roll the circle into a round flat disc/chappati (not too thin/transparent) maintain the same thickness all around

Turn the chappati clockwise while rolling and flattening. Flip it both sides. Sprinkle flour if it’s sticking to the board.

Place it on the hot griddle

When you see little bumps, flip it over, and brush it with oil. (use less oil as possible for it to be more healthy)

Now flip it over to the first side and brush it with oil the same way

Flip again to see if the bumps are light brown in colour

If it puffs up...it’s just PERFECT!!

When the bumps turn brown on both sides, your chappati is ready.

Serve hot. Can be stored in aluminium foil for 6 hours. It turns harder after 6 hours.

Enjoy 😉👍🏻