In a Wide bowl, add the Whole wheat flour, ghee and salt
Knead the flour by adding water little by little till it forms into a nice soft dough. Knead it for at least 5-7 minutes
Cover the dough in an air tight container and keep it aside for about 30 minutes. If u have time on hand, let it rest for 1 hour
After the resting time, make medium sized balls out of the dough
Roll out the dough balls into disc shapes, on a lightly floured surfaceNote:- Don't roll it out too big. It should be smaller than the size of a chapati Add 1 tspn Ghee in the centre of each rolled out disc
Gently spread the Ghee across each disc
Fold it into a square as shown in the picture
Take each square dough and gently roll it out into a flattened square and don't roll it too thin or else it will turn crispy while frying Note:- Do Not use too much pressure while rolling out the square chapatis or else the ghee will start oozing out and it might get challenging to roll out the chapatis Heat a Chapati Pan on Medium flame and when the pan becomes hot, add one rolled out square chapati
As soon as you see bubbles forming, turn the chapatis with the help of a flat spoon
Apply some Ghee over the chapati
Turn the chapati and roast it on both sides, till doneNote:- Do Not apply ghee on the other side of the chapati in the panDo not wait until tge chapati turns too dark.You have to be quick or else the chapati will get burnt Transfer the chapati into a Casserole Ghee side down and Apply some ghee on the other side of the chapati and cover the casseroleNote:- The process of applying ghee, once the chapati is ready and keeping the casserole closed, helps keep the chapati soft. This is a technique that I've always followed. If you dont have a Casserole, you can use a plate and a hollow lid Follow steps and similarly fry all the chapatis and Open the Casserole only when you're going to consume the chapatis
Enjoy these Soft and Delicious Chapatis when they're nice and Hot! I bet you won't be able to eat just one!