Chapati is a staple in many households, and mastering it can be so rewarding. One tip I've found helpful is to use warm water to make the dough more pliable and easier to roll out. I usually add a little oil to the dough to keep the chapati soft after cooking. Even though I don’t measure the ingredients precisely, a rough ratio is about 2 cups of flour to 1/2 teaspoon of salt and a tablespoon of oil. Knead the dough until it’s smooth and not too sticky, then let it rest for at least 20 minutes—this helps the gluten relax, making the chapati lighter. When cooking chapati, heat the pan well before placing the dough on it. Cook on both sides until you see brown spots, then press gently with a cloth or spatula to help it puff up. Puffing isn't essential but adds a lovely texture. Chapati pairs wonderfully with a variety of dishes like vegetables, curries, and lentils. It’s perfect for a quick meal since the ingredients are simple and pantry staples. Plus, no baking powder means it's a more natural bread option.