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“My mother kneaded butter directly into the atta before adding water. She said it makes the chapati waterproof — the fat coats the gluten and keeps the softness inside. Smeared with more butter while hot, it stays soft until the last bite.”

Ingredients

Whole wheat flour (atta)	2 cups
Sree Kumaran Desi Cow Butter (for dough)	1 tbsp
Warm water	¾ cup approx
Salt	½ tsp
Sree Kumaran Desi Cow Butter (for finishing)	1 tsp per chapati

Method

1. Combine flour and salt. Rub in the softened butter with your fingertips until the flour resembles fine breadcrumbs. This step coats the flour in fat before the water goes in, creating tenderness.
2. Add warm water gradually and knead into a smooth, soft dough. It should be slightly softer than regular chapati dough. Knead for 8 minutes until elastic. Cover and rest for 15 minutes.
3. Divide into 8 balls. Roll each into a thin circle on a lightly floured surface.
4. Cook on a hot dry tawa for 1 minute each side until brown spots appear. Press gently with a cloth — the chapati will puff up beautifully.
5. Remove from the tawa and immediately smear with desi cow butter while piping hot. Stack and serve. The butter melts in and keeps the chapatis soft and pliable.