Soft chapati
I have tried numerous variations but my chapatis always turn out hard. After practice now I am able to make them round but still they turn out hard and crispy like cardboard. I have tried making dough with and without oil. Nothing makes any difference. Do I need to use specific brand aata for soft chapati? I tried to make chapati on iron tawa but it sticks and on non stick tawa it just doesn't turn out right.