Ingredients

• 2 cups Whole Wheat Flour or 2 cups Gluten Free 1-to-1 Baking Flour
• 1 tsp Salt
• 1 Tbsp Oil
• 1 cup Water, divided
• Melted Ghee, Butter or Oil

Instructions

1. Mix flour and salt in a large bowl. Add oil and about ⅓ of the water. Mix gently with fingers to begin to combine. Add additional water as needed to create a soft dough, gently mixing by hand until the dough comes together. You may not use the full 1 cup of water. Cover with a towel and let rest for 5 minutes.
2. Meanwhile, begin heating a skillet over medium or medium-low heat.
3. Turn dough out onto a lightly floured surface and knead until pillowy soft and smooth, about 5 minutes. Pinch off about ¼ cup of dough, keeping the remaining dough covered with a towel as you work. Shape the small piece of dough into a ball then place on a lightly floured surface and roll to a thin 5–6-inch circle, rotating as needed.
4. Dust off any excess flour and immediately place chapati in heated skillet and cook 1–2 minutes until small bubbles form on the surface, the top looks dry, and the bottom begins to brown. Flip and cook on the second side for another 1–2 minutes, until the second side has browned.
5. For phulka, remove the cooked flatbread from the pan and place directly over the heat source. Within a few seconds the phulka will begin to puff. If a direct gas flame is not available, leave chapati in the pan and briefly yet firmly press around the surface with a thickly folded towel or cloth napkin–the puffing should begin once you release the dough.
6. For parantha, cook the dough in the pan with oil.
7. Remove from heat immediately and brush with melted ghee, butter or oil.
8. Dough can keep, chilled, for 2–3 days. Chapati freeze well up to 3 months.