Spicy Wheat Flour Flatbreads

1.In a large mixing bowl, combine the wheat flour, chili powder, and salt. Mix well to ensure the spices are evenly distributed throughout the flour.

2.Make a well in the center of the flour mixture and add the oil. Gradually add water, a little at a time, while mixing with your hand or a spoon until the dough starts to come together.

3.Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more water.

4.Cover the kneaded dough with a damp cloth and let it rest for at least 30 minutes. This helps to relax the gluten and makes rolling easier.

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

6.On a floured surface, take one ball of dough and flatten it slightly with your palm. Using a rolling pin, roll it out into a thin circle, about 6-8 inches in diameter. Repeat with the remaining dough balls.

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

8.Cook for about 1-2 minutes on one side until small bubbles form, then flip it over and cook for another 1-2 minutes until golden brown spots appear on both sides. You can brush a little oil on the flatbread while cooking for extra flavor.

9.Remove the flatbread from the skillet and keep it warm in a clean kitchen towel. Repeat the process for the remaining dough balls.

10.Serve the spicy wheat flour flatbreads warm with your favorite chutney or yogurt.