Chapati

Combine atta and salt in a deep bowl (the traditional thali shape is ideal — high sides help contain the kneading). Add warm water gradually, mixing with your fingers as you pour. Atta absorbs water differently from all-purpose flour — it can take more than expected. Add water until the dough just comes together, then turn onto the surface and knead for 8-10 minutes with the heel of your palm, using a rhythmic push-fold-rotate motion. The finished dough should be very soft — softer than bread dough, noticeably softer than pizza dough. It should not stick, but it should be yielding under the lightest pressure.

Cover the dough tightly with a damp cloth and rest at room temperature for 20-30 minutes. During this rest, the gluten relaxes (enabling the rolling out of very thin rounds without spring-back) and the whole-wheat bran in the atta absorbs water fully and softens. This rest is more important for chapati than for any other flatbread — without it, the rolled rounds spring back and the finished chapati will be tough rather than soft. Divide the rested dough into 10-12 golf-ball-sized portions.

On a lightly floured surface (atta is best for dusting), roll each dough ball with a thin rolling pin (the traditional belan is narrow and lighter than a Western rolling pin, allowing fast rotation). Roll from the center outward with light, quick strokes, rotating the round 45-60 degrees after each pass to keep the circle even. The target is a circle 20-22 cm in diameter and 1.5-2 mm thin — about the thickness of two stacked credit cards. It should be translucent in the thinnest spots. Dust only as much as needed to prevent sticking — excess atta makes the tawa smoke and the chapati tough.

Heat a dry tawa (cast-iron flat griddle) or heavy skillet over high heat until a drop of water skitters and evaporates within 1 second. Place a chapati on the dry surface and cook for 45-60 seconds until the surface begins to show matte dry spots and small bubbles form. Flip using tongs and cook the second side for 30-45 seconds until it shows similar matte spots and slightly larger bubbles. Now transfer directly onto a gas flame with tongs or use a wire flame tamer: hold the chapati over the open flame for 5-10 seconds per side. The trapped steam inflates the chapati into a full balloon — this is the sign of a well-made chapati and indicates the interior is cooked through. Remove immediately, brush with ghee if using, and stack under a clean cloth to keep soft.