COOKING

• Measure 5 cups of flour in a large bowl.
• In another bowl, combine the salt, 3 tablespoons of oil, and 1½ cups of water and stir until the salt dissolves.
• Pour the mixture into the bowl of flour. Mix well, and add the remaining water until the dough softens.
• Knead the dough for 10-15 minutes. Add flour if necessary.
• Divide into 11-15 equal parts (spherical shape), place it on a flat surface, and cover with a plastic sheet or clean white cloth.
• Remove the ball and place it on a flat surface lightly sprinkled with flour. Sprinkle the rolling pin with the flour to keep it from sticking to the dough.
• Roll out the dough with a rolling pin thinner than ¼ of a centimeter (it's fine if it's not perfectly round).
• Brush the oil over it.
• Make an inch crease on the side facing you, then roll forward with both hands.
• Do just four. Roll the rest while cooking.
• Heat a non-stick skillet over medium heat (use a round skillet). Sprinkle with a few drops of water after heating. If the drops dry immediately, the pan is ready.
• Place the freshly rolled chapati on the heated pan. After about a minute, check the bottom of the chapati, if it is golden brown and the top is translucent, turn it upside down.
• Spread a little oil on it and check that the bottom is cooked and golden brown.
• If so, turn the loaf over again, brush the oil on the second side of the loaf and turn it over again.
• After about 30 seconds, remove the chapati from the pan, place it on a plate, and cover with aluminum foil.