Chapati

Combine 2 cups of atta flour with a pinch of salt.

In another bowl, mix 1 cup of water and 1 tablespoon of oil or ghee.

Gradually add the wet mixture to the dry ingredients and knead until you have a smooth dough.

Let the dough rest for 15-20 minutes.

Divide the dough into small portions.

Roll each portion into a chapati using any rolling pin.

Cook the chapatis on an ungreased tawa or pan until they start to bubble and turn slightly golden.

Flip and cook the other side for a few seconds, then serve with your choice of sauce.