n a bowl of kitchenaid stand mixer attached with paddle attachment, add whole wheat flour, salt and water and combine well to form a dough.

Change paddle attachment and with dough hook knead the dough for about 5 minutes or until they become smooth.

Set aside in lightly greased bowl rolling the dough so that dough get coat with oil , this will prevent dough from drying. Keep aside for 15-20 minutes.

Divide the dough into 12 equal pieces and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling.

Using a roller, spread the dough into 6 inch thin round. Make sure to spread really thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you won’t see any burnt flour in the griddle.

Once you spread half of the dough heat a griddle or tawa. When you sprinkle water it will sizzle and jumps that is sign that your girdle ready.

Carefully place the spread disc and cook for a minute or until you will blisters or bubbles on the top, flip and cook the other side too for another 1 minute or until you see brown spots on both side.

While cooking the second side make sure to press the dough with a spatula that will help to retain steam inside the dough and chapati will puffs up.

Remove from the fire and transfer to a tortilla container with brushing both sides of first chapati with olive oil. Close the lid immediately this will make steam to trap inside and make soft chapati.

From next one onwards you needs to brush only one side which spacing upward. Continue to cook chapati until you finish the entire dough.

You can store chapati at room temperature for one -day and reheat in microwave for 15 seconds before serving

Enjoy chapati with side dishes.