Ingredients
5 cups all purpose flour (not self rising)
2 cups warm water
1 ½ tsp Salt
½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.
2 cups Extra lour for kneading
Preparations
In a large mixing bowl, measure 5 cups of flour.
In another bowl, mix salt, 3 tbsp of oil, and 1 ½ cup of water, stir until the salt dissolves.
Pour the above water in the flour bowl. Mix well; and keep adding the remaining water until dough becomes soft.
Knead the dough for 10 – 15 minutes; add flour if needed.
Divide in 11 to 15 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or a white clean cloth.
Right away, continue with 6(1):
With a rolling pin, roll one part of the dough thinner than ¼ centimeters (never mind if it is not a perfectly round).
Brush oil on top (Look at photo #1).
At the side that face you, make one centimeter fold, then roll forward with both two hands; almost like you are rolling a rode away from your direction) (Look at photo #2) It should look like a rope. Then create a coil-like shape (as photo #3). Then return it to the same place and cover.
Repeat 6(1) to 6(5) until you finish the rest.
After you are done with the above, take the first part that you rolled.
With a rolling pin, roll to a nice round flat shape that is about ¼ centimeters thin. (Use flour to prevent the dough from sticking to the rolling pin and the surface)
Make four more by repeating process 8. (You will roll the rest as you are cooking).
NOW YOU CAN FOLLOW STEP 11 TO 12 WITH THE VIDEO AT THE BOTTOM OF THIS POST or continue to read.
Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready for chapati.
Wipe the pan to remove any oils.
Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.
Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.
If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.
Repeat umber 12(1) to 12(4) until you finish the rest.
While you are cooking, find some times and repeat number 8 for the rest of the chapati so that you will be able to put them on the stove before you finish the first 4 that you rolled.