This is for Indian/Pakistani chapati recipe.
How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved here. What do I do if I have added too much water?
When I made the dough for first time in life a few days ago, I tried to use 2:1 ratio of flour to water. However, all water was not used making flour have higher ratio. Quite a bit of water was left when I finished. It is hard to accurately say what % was left.
Even after leaving it for more than an hour, when I started making the chapatis, the dough was too much sticky and I think this is because of adding more water than needed.