I have tried making Chapatis many times. I can make dough for Chapati very well, but I am failing when it comes to structure of the roti/chapati.
I make two mistakes:
- When I try to flatten it, one side (when you look at it horizontally) is thicker than the other which makes it hard to be cooked evenly and results in a chapati that no one wants to eat.
- Chapati should be round, sometimes I am lucky, most of the times it is similar to map of Australia. Is there a trick to keeping the chapati all uniformly round?