Mix Dry Ingredients: In a large bowl, combine flour, milk powder, salt, and sugar.
Tip: Mixing dry ingredients ensures even distribution of flavor.

Add Warm Water: Gradually add warm water and mix until everything comes together.
Science: Warm water activates gluten, making the dough elastic.
Common Mistake: Over-kneading at this stage can make chapatis tough. Aim for just 3 minutes of mixing.

Incorporate Fat for Softness: Add 2 tbsp of ghee/butter/margarine mixed with oil. Knead for another 3–4 minutes.
Why This Works: Fat coats gluten strands, interrupting their structure to create soft, flaky layers.
Pro Tip: Don’t over-knead! Gentle kneading keeps the dough tender.

Resting the Dough: Cover the dough with a polythene bag and let it rest for 15 minutes. Divide the dough into balls and rest for another 30 minutes.
Science Behind It: Resting relaxes the gluten, making it easier to roll out.
Tip: Well-rested dough is less likely to shrink when rolling.

Rolling and Layering: Roll out each ball into a circle. Spread a thin layer of ghee/butter/margarine mixed with oil, sprinkle some flour, cut a radius, and roll to form a cone. Compress the cone into a compact ball and let it rest.
Why It Works: The layering technique traps air, giving you flaky, layered chapatis.
Pro Tip: Always start rolling with the first ball you shaped to allow ample resting time.

Cooking to Perfection: Preheat a heavy-bottomed pan over medium heat. Place the chapati neat side down, cook for 2 minutes, then flip. Apply the ghee/oil mixture and cook until golden-brown with visible layers.
Science: The sugar caramelizes to create a beautiful golden color.
Common Mistake: Cooking on high heat makes them dry. Keep it medium for softness.