chapati

ingredients:

flour
refined oil
ghee
salt


mix some salt with the flour and mix with a little water to make the dough. knead it well, leave it moist to allow for softness. preferably leave it overnight, at room temperature.
break the dough into small balls. roll out the balls with a rolling pin. spread them out unifomly with some pressure. add a pinch of flour to avoid stickyness.

phulka: no folds, heat the chapati on the pan till it cooks a bit and flip it over onto the bare flame. let it billow, and quickly tip it onto the pan again.

chapati: oil the surface slightly, fold, repeat. spread the dhough again into a uniform circle (or triangle). spread it on the pan, and heat till it bloats a bit, flip it over and continue till it is cooked golden brown. add a little ghee to taste.