Chapati flatbread

Mix the flour and salt, add 1 tbsp oil and gradually pour in 180–200 ml warm water, stirring as you go.

Knead the dough until soft, smooth and no longer sticky.

Cover the dough with a damp towel and let it rest.

Divide the dough into 8 balls. Roll each into a thin 16–18 cm circle, dusting lightly with flour.

Heat a dry skillet over medium heat. Lay in a flatbread and flip it after about 30 seconds, when bubbles appear. After a minute, flip again and press the edges with a folded towel — it will puff up.

A puffed chapati is full of hot steam — press it with a towel, never with your fingers.

Brush the hot flatbreads with oil and stack them under a towel to keep them soft. Done!