Master Induction Chapatis: Get Perfectly Puffed, Soft Rotis Every Time!

• Use a heavy, induction-specific pan for best results; heavier pans cook chapatis better.
• Knead chapati dough with warm water and a spoonful of oil or ghee to keep them soft.
• Pre-heat the pan on medium flame; avoid under or overheating to prevent hard or burnt chapatis.
• Roll chapatis evenly; cook one side until bubbles appear, then flip and cook the other side.
• Gently press chapati edges with a clean cotton cloth to puff it up; immediately apply oil/ghee and store in a casserole.