Take the flour in a large bowl. Add Curds, Salt and Ghee. Crumble well so that the flour is well mixed with all these.

Then slowly add the water and using hand mix the flour and water in a rotating motion to gather all the flour. Continue mixing until all the flour is mixed into a mass. The dough is ready when it become a non sticky, knead able dough. When the dough is kneaded, it will be elastic and smooth.

For more soft rotis, kneading it well gets the effect. Let it rest for sometime. If you are using anything like curds, milk, cooking oil or ghee, you can let it rest for 10 mins, else it can be kept for some 30 mins.

If you want crispy chapatis, you can cook these immediately. But if you will have to consume right away. Another trick to soft ones, is to cover the dough with moist cloth.

Divide into equal balls of lemon sized ones. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin, round discs, about 5 inches in diameter.

Once the dough is rolled out and brushed with ghee or oil, fold it as a triangle shaped. Dust with flour again and roll out evenly.

Preheat a cast-iron tawa over medium heat and grease it with cooking oil. Gently lift the rolled out chappati and flip on the tawa.

When you find bubble appearing on top, turn it over. Let it bubble again. Turn it over and then brush oil over the surface of the Chappati and turn it over. Repeat the process of brushing the chapati on the other side.

Lightly press on the sides, so that the sides get well cooked.

The whole process takes about 1 -2 mins. If you want to store them soft and not moisten with water, cover the cooked chappatis with either tissue paper or towel.

Storing these in hot boxes, will make them soft with its own stream going down.