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A soft, chewy flatbread made by folding the dough into layers before frying.
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Chapati arrived through Indian immigrant influence, and its distinctive chewy texture comes from rolling oiled dough into a spiral and letting it rest before rolling flat again, creating layers. It appears both at weddings and celebrations, and as an everyday staple.
Combine flour and salt in a bowl, gradually add water, and knead into a smooth dough.
Let the dough rest for 10 minutes.
Roll out into a thin round, brush with oil, roll up into a spiral, then coil and rest again (repeat 2–3 times to build layers).
Roll the dough out into a thin round again.
Fry in a lightly oiled pan until golden brown on both sides.