Chapati (Indian frying pan bread)

Mix all the ingredients except the oil. We don't want to over knead it, we just need to be sure we have mixed it well.

Let it rest for 10 minutes covered with plastic wrap or a cloth; the dough will be solid and will not stick to your hands.

Coat your hands with oil (so that it practically drips out) and squeeze the dough for half a minute; we want the oil to flow completely from your hand into the dough.

Let it rest for another 10 minutes and divide it into balls of about 40-50 grams.

Roll them out with a rolling pin until they are about 10-12 cm in diameter.

Heat the frying pan over high heat (we have to find the balance between making the dough quickly and not burning it in a few seconds), at 85-90% of its maximum power.

Before transferring the cake to the pan, when you have stretched it out on the table, tap it with your fingertips to create a few holes to prevent it from swelling like a pita.

Cook for approximately 1 minute and a half to two minutes on each side.

My perfect combination is to eat this kind of bread warm with feta cheese and avocado!