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1. Use pure wheat flour. Avoid the
flour which has all-purpose flour mixed in it.
2. For the chapati dough, proportion of water is also important. Do not
add plenty of water. Also take care not to add very less.
3. Knead the dough gently and keep covered with a damp cloth for at least
15 minutes. Then knead once more just before making the chapatis.
4. Cover the dough with a damp cloth as you roll out the chapatis. It
keeps the dough soft.
5. The type and quality of chapati flour you get may vary from place to
place. If chapati turns out to be hard after roasting, do not use oil in
the dough.
6. Do not leave chapati on the griddle for long. Once done from both the
sides, remove from the griddle.
7. After roasting, pat the chapati to remove any air out of it. It retains
the softness.
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