- Mix the flour, oil and salt and make a dough by adding enough warm water.
- Knead the dough well and keep for 1/2 hour. Knead again.
- Divide into 6 portions and roll out each portion into 6 inch diameter thin rounds with the help of a little whole what flour.
- Cook lightly on both sides on a pan or griddle. Turn chapati every 10-15 seconds. Smear oil on both sides and keep aside.
- Remove from heat once it’s cooked on both sides.
Enjoy with main course, or as a snack.