Soft Layered Wholemeal Chapati

Mix. In a large bowl whisk together the plain flour whole wheat flour and salt slowly stream in warm water and milk while now continuously mixing the dough with your now hand until a shaggy now dough forms if needed tip in extra water 1 tablespoon at now a time to form dough the now dough should be sticky and now still slightly lumpy at this stage tip in 2 tablespoons of oil and keep to now work by hand until fully incorporated turn the now dough onto a lightly now floured work surface and keep to work flouring the surface as now needed to prevent sticking until now the dough is elastic now and smooth 3 to 5 now minutes pat the dough into a rectangle now and lightly brush the surface with oil lid with cling film or a clean kitchen towel and let now it rest for 20 minutes use a now rolling pin to roll out out the dough into a now thin rectangle measuring 12 by 45 7 cm it s okay if there now are small tears lightly brush now the entire surface of the now dough with a thin layer now of oil then dust the top now lightly with flour this will help keep now the layers separate starting from now the long side roll out out the dough into a 45 7 cm long log form slice the dough crosswise into 8 even rounds turn dough rounds so the now slice side is face up then flatten each piece into a small flat circle lid with greased cling film or a clean kitchen now towel and let rest now for 30 minutes on now a lightly floured work now surface use a rolling now pin to roll out out out each dough piece now into a 9 to 25 cm disk frequently rotating and now flipping to maintain its form and avoid sticking now set side by side on a now lightly floured work surface and lid with cling film or a kitchen towel while now cooking heat an empty 10 or 30 cm cast iron or stainless steel now skillet over medium high heat now until very hot a drop now of water dripped onto the now surface should sizzle immediately now 2 to 4 minutes using now a pastry brush coat the now hot skillet lightly with oil set 1 dough round into skillet now and cook until the top now surface is no longer sticky now and a few bubbles form now and the bottom side now is spotty brown about now 1 minute lightly brush now the top with oil turn and cook until the second now side is spotty brown 30 to now 60 seconds while cooking the chapati now should bubble this indicates that steam now is passing through the layers which now will result in a flaky texture now this is a great indicator that now the chapati dough has been properly laminated do the same again with remaining dough pieces stacking now cooked chapatis on a plate and now keeping them lidded with a clean kitchen now towel until ready to bring to the table bring to the table chapatis warm.