With the right tricks, even everyday dough can turn into a cloud-like roti, here’s how

Making soft, puffed chapatis is less about luck and more about timing, technique and tiny tweaks. Two kitchen-stories recently circulated new tips that simplify the process — from adding just a pinch of two unexpected ingredients to ensuring the pan is just right. Here’s a refined method you can rely on, drawing from verified home-cook insights.

Start with finely milled whole-wheat flour and warm water. The dough should feel soft and pliable, not sticky or dry. Some cooks recommend adding a drop of oil or ghee into the flour before kneading, this lightly coats the gluten strands, making them relax more easily and produce a softer texture. Now knead with purpose: use both palms and knuckles to stretch a

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