Wheat Flour Flatbreads

1In a large mixing bowl, combine the whole wheat flour (2 cups) and salt (1 teaspoon).

2Gradually add water to the flour mixture, mixing with your hands or a spoon until a dough begins to form.

3Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic. If using, add the oil during kneading for extra softness.

4Cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the gluten to relax.

5After resting, divide the dough into equal-sized balls (about the size of a golf ball).

6On a floured surface, take one ball of dough and flatten it slightly with your fingers.

7Using a rolling pin, roll the dough into a thin circle, about 6-8 inches in diameter. Make sure to keep the surface floured to prevent sticking.

8Heat a skillet or tawa over medium-high heat. Once hot, place the rolled-out flatbread onto the skillet.

9Cook for about 1-2 minutes until small bubbles form on the surface, then flip it over and cook for another 1-2 minutes until golden brown spots appear.

10Remove the flatbread from the skillet and keep it warm in a cloth. Repeat the process with the remaining dough balls.

11Serve the flatbreads warm with your favorite curry or side dish.