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For chapati dough
1 1/2cupswhole wheat flour
1/2cupall-purpose flourplus extra for dusting
For rolling chapati
For brushing chapati
1tspfinely grated garlic
Stir both flours, whole wheat and all-purpose together with salt in a medium bowl until well mixed. Very gradually add the water, mixing the entire time by hand, until the dough comes together in a ball. You may not use all the water. I had about an ounce of water left and the dough was very wet, so be sure to add the water gradually.
Turn the dough onto a floured work surface and knead until the dough is smooth, elastic, and very pliant, about 10 minutes. Dust the dough with flour as needed.Set aside to rest, covered with a clean cloth or plastic wrap, for about 20 minutes. You can leave it resting for up to 4 hours.
Line a medium sized bowl with parchment paper or paper towels and set aside. Combine the melted butter and grated garlic in a small bowl until combined. Set this aside as well.
In a small bowl, add 5 tablespoons of all-purpose flour and also set aside. Divide the dough into 10 equal-sized balls. Dust a work surface very lightly with flour and take a ball of dough. Cover the remaining balls of dough with either plastic wrap or a clean, dry cloth.
Dip the ball of dough into the bowl of flour, turn once to coat and place on your work surface. Use your fingers to slightly flatten each ball of dough. Using a rolling pin (a small one is ideal, but not necessary), roll the chapati to about 5 inches in diameter. To achieve a perfect circle, rotate the chapati a quarter turn each time you roll.
Heat a heavy, dry skillet over medium-high heat until very hot. To test: Drop a couple drops of water onto the skittet. If they sizzle right off, the skillet is ready. Turn on a second burner to high medium flame on the opposite side of the stove. Place chapati on the skillet. In about 1 minute, the surface of the chapati will form tiny bubbles; turn it over. After another minute, using a pair of tongs, remove the chapati and place directly on the flame of the opposite burner for a few seconds. It should puff up*. Flip it. When the chapati is fully puffed (another second or two), remove it immediately and brush with melted garlic butter.
Place cooked chapati in the bowl with parchment or paper towels.Repeat with remaining balls of dough.
Chapatis are best eaten the day they are made.
* Not every chapati will puff up, at least not for me. That's OK - Just make sure not to leave chapati over the open flame for more than a few seconds, unless you enjoy burnt chapati.