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1
Put the atta in a bowl, add sugar and salt, then lightly mix.
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2
Add the vegetable oil.
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3
Add the lukewarm water, a little at a time, until the dough becomes as firm as your earlobes.
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4
Knead until smooth.
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5
Wrap in plastic wrap, then let sit for about 10 minutes.
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6
Evenly divide the dough into about a dozen pieces.
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7
(If making the dough for stocking, you can wrap these individually, store them in freezer bags, then pop them in the freezer.)
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8
Roll each piece into a ball, then lightly flatten into a round circle with your hand, then roll out with a rolling pin.
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9
Roll each into a thin and even thickness.
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10
Heat a frying pan on low heat, then bake the dough without oil.
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11
When it starts to bubble, flip over and bake the other side.
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12
To finish, place the chapati directly over the flame to char.
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13
Char the puffed undersides, too.
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14
Be careful not to scorch.
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15
Set the piping hot chapati out on the table.
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16
Place a kitchen towel over them to prevent them from drying out.
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17
Enjoy them with keema curry.
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18
Here are some chapati made by an Indian friend named Issac.
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19
They are stored in a resealable container made in India to prevent drying out.
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20
The curry is chicken gravy.
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21
Have them with curry.
