Quick Whole Wheat Chapati

It will work, but the chapati comes out paler and blander, without the nutty flavour whole wheat gives it. All-purpose also absorbs less liquid, so hold back some of the 1 cup of water and add it only as far as you need to reach a soft dough.

Usually the dough was too dry or the pan too cool. It should be genuinely soft once the water goes in, and any extra flour worked in while rolling stiffens it. Keep the pan at medium-high as the method says, so the first side takes about 2 minutes.

Not in this version, which is what makes it quick: you mix, knead a few times and roll straight away. If you have half an hour to spare, letting the covered dough sit relaxes it and makes the rounds easier to roll thin, but the method does not depend on it.

Any heavy flat pan will do, such as a cast iron skillet or a tawa, since what matters is that it holds an even heat. Keep to medium-high and judge by the bubbles and blisters the method describes rather than by the clock, because a thinner pan runs hotter.

Stack them as they come off the pan and keep the stack wrapped in a clean tea towel. The steam coming off each one softens the ones beneath it. Left spread out uncovered they stiffen within minutes as they dry.

Yes. Wrap it well, keep it in the fridge and use it within a day, letting it come back to room temperature before you roll it. Cooked chapatis are best fresh, though they reheat in seconds a side in a dry hot pan.