Chapati with curry

Ingredients:Wheat flour/salt/hot water/some milk/oil (optional)

1.To get really soft chapatis, the trick lies in the kneading. The more you knead, 

the smoother the dough becomes and the smoother the dough is, the softer the Chapatis.

Knead the flour into dough in the end, the dough should not be sticking to your hands. 

If it does, add more flour and it should be almost like chewing gum. Knead at least for 15mins. 

nother secret to soft Chapatis is using  milk instead of water,to make  the dough! When you're

done kneading the dough and it is smooth, wet your hand with water  and run it all over the surface

of the ball of dough. Cover with a damp cloth and set aside for half an hour before using.

2.Make balls (u can make big or small acc.to ur taste)When you are ready to make chapatis,

put the tawa on the stove and let it heat up

3.Roll into chapati - not too thick or too thin

4.Wait for tawa to be fully hot 

5.Put the rolled chapati on the tawa 

6. Wait couple of minutes and you will notice very small bumps and then turn to other side

if this takes longer because the tawa is not hot enough, the chapati ends up being more harder

 and crispy like papad

7. On this side, use a damp cloth or paper towel and press around, while the chapati puffs

8.Finally, it is he heat, it should always be medium and DO NOT over toast chapati,

9.After all the chapati has puffed, turn to other side and repeating pressing with damp cloth

10. You can store in a hot box/casserole now as is or apply just little oil/ghee and store 

 Oil didn't make much difference to the softness, but does a bit to the taste and feel