Chapati

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1. 1Step 1: In a large bowl, add flour and make a well, then add sugar and salt, followed by water and ghee or oil.
2. 2Step 2: Knead to form a soft and sticky dough.
3. 3Step 3: Place dough on a heavily floured board and knead for 8-14 minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. The dough should be soft, elastic, and smooth.
4. 4Step 4: Divide dough into 6 or 8 pieces according to preference and let it rest. Resting helps to relax the gluten and makes it not only easier to work with but also produces tender chapati.
5. 5Step 5: Using a rolling pin, roll out the dough balls into a circle. They don't have to be perfect.
6. 6Step 6: At this stage, you may cook them. However, if you want chapatis with layers, follow the next steps.
7. 7Step 7: Lightly oil chapati dough with ghee. Be gentle.
8. 8Step 8: Then place the dough on a heavily floured plate, and press the dough down.
9. 9Step 9: Turn it over and press down again – lightly shake off excess flour.
10. 10Step 10: Shape dough like you would shape a paper fan - starting at one end and folding all the way to the opposite end.
11. 11Step 11: Then coil it up - like in the picture.
12. 12Step 12: When all the dough circles have been coiled, cover them with a damp cloth and let them rest for 20 minutes.
13. 13Step 13: Gently flatten each coiled ball and roll it out. Begin rolling from the center, working outwards.
14. 14Step 14: Rotate the dough out each time you roll it. That helps to make a perfect circle. Make sure they are not rolled out too thin. Chapatis are not meant to be thin - a ¼-inch thickness is good.
15. 15Step 15: Oil the pan. Then place the chapati on it. I used a crepe pan, but a skillet works just as well.
16. 16Step 16: Heavily oil the other side of the dough, making sure you oil the edges too.
17. 17Step 17: Cook for 2-3 minutes, rotating as needed until golden brown. Serve warm.