5 cups all-purpose flour

1 tablespoon salt

1 tablespoon sugar (optional)

2¾ cups water

6 tablespoons ghee or cooking oil (to mix into the flour and smoothen the dough)

½ cup ghee or cooking oil (for kneading and frying)

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Mix flour, salt, and sugar in a large bowl. Add 3 tablespoons of ghee or oil and combine.
Gradually add water while kneading for about 10 minutes until the dough is soft and smooth. Add extra flour if too sticky.
Add another 3 tablespoons of ghee or oil, knead for 2 minutes, then cover with a damp cloth or plastic wrap. Rest for 30 minutes.
Divide the dough into 10 balls. Roll each ball into an 8-inch circle on a floured surface. Rest briefly if the dough resists rolling.
For layered chapatis: brush each circle with melted ghee or oil, sprinkle lightly with flour, roll into a rope, then coil into a circle. Tuck in the end and rest covered for 10 minutes.
Roll out each coiled ball again into an 8-inch circle about ⅛-inch thick.
Heat a skillet or tawa on high, then reduce to medium. Place a rolled chapati on the pan and cook until brown spots form and it puffs slightly. Flip, brush with ghee, and cook 1–2 minutes per side until golden.
Repeat with remaining dough. Serve warm.

Use whole wheat or atta flour for a more traditional, high-fiber version.

Replace water with milk or buttermilk for softer chapatis.

Skip the layering step for plain chapatis without flakes.

Chapatis can be frozen between parchment sheets for up to 2 months.

Best cooked on a heavy skillet, tawa, or cast-iron pan for even heat.