Step 1

In a bowl, mix together flour, salt and margarine.

Step 2

Add water and knead the dough. Knead for 10-15 minutes or until the dough is super soft. Cover with a damp cloth and rest for 30 minutes.

Step 3

Take a portion of dough in your palms (enough to fill your fist). Roll it out into a thin circle.

Step 4

Spread 1 tbsp margarine evenly and sprinkle some flour over it. This is how you would start to make the chapati’s no matter which of the four methods you use.

Step 5

Now create the folds or rolls. View the video above for detailed information on how to roll it and create the layers.

Step 6

Once you have chosen your method of rolling the chapati into layers, press down the dough and roll the dough into a circle of your desired thickness. However, too thick will make the chapati too doughy and too thin will make it too crispy and it won’t be soft.

Step 7

Heat a heavy pan (heavy pans make better chapati’s than the light pans) and place the chapati on it. Cook for 30-45 seconds and once the air pockets start to form, flip it.

Step 8

Use a chapati press or fold a cloth and press on the chapati on all sides so it cooks evenly. Flip it again, add 1 tsp of margarine on it and flip it over the margarine. (view the video above if this is confusing).

Step 9

Use a spoon or spatula to press the sides down as you keep moving the chapati. Cook for 15-20 seconds and flip it around again. Press down for another 15-20 seconds and its ready to serve.

Step 10

Serve straight away or if you are serving it much later, cover with a towel and set aside. This will keep them from drying out and will stay soft. You can also roll the chapati’s and serve.

Ingredients

4 cups Unga wa Dola all-purpose flour
3 tbsp margarine (substitute with white fat)
Salt
1 cup warm water (very important for it to be warm)
extra margarine for layering/td> extra flour for dusting and sprinkling