Warm the milk in the microwave for one minute and put aside. Measure out the olive oil into a separate cup.
2
In a large mixing bowl combine the dry ingredients.
3
Make a well in the center of the dry ingredients and add the milk. Mix together with your hand. It will make a soft sticky dough.
4
Add the olive oil and knead it into the dough ball by folding the dough towards yourself and pressing with the base of your hand. Turn the dough a half turn and repeat untill the dough is soft and silky. Form the dough into a ball.
5
Lightly coat the dough with a few drops of milk or water and loosly cover it in the mixing bowl with a piece of wax paper or saran wrap.
6
Let the dough rest for a minimum of 15 minutes up to an hour. If you are going to take longer before cooking refrigerate the dough and let it come back to room temperature before cooking.
7
Cut the dough in four wedges then cut each wedge into thirds.
8
Roll each wedge lightly into a ball and dip the ball in wheat flour so they won''''t stick to each other or the rolling pin.
9
Put a frying pan on the stove and heat it up on med/hi heat.
10
Roll out one of the dough balls with a rolling pin untill it is about 1/6th of an inch. Keep turning the dough around as you roll to try to keep the chapati round.
11
Spray the pan with cooking spray and put the rolled out dough in the pan. While it heats up quickly roll out the next dough ball. That side is done when it is lightly browned.
12
Turn the chapati over. Make sure to spray the pan with cooking spray again for the new side. The surface of the chapati will develop small bubbles.
13
Turn the chapati back over. Make sure to spray the pan again with cooking spray. Press on the edges of the chapati with the spatual or a towel to encourage puffing.
14
Once the chapati is puffed take it out of the pan and repeat with the next dough ball.
