Ingredients:

Maida - 500 gms
Fresh thick curd - 1/2 cup
Warm milk - 1/2 cup(tepid)
Dry Yeast - 3/4 tsp
Sugar - 1/2 tsp
Powdered salt - 1 1/4 tsp
Baking powder - 3/4 tsp
Cooking soda - 3/4 tsp
Melted ghee or butter - 4 tsp

Sieve maida with salt ,baking powder and soda three times.Mix yeast granules in warm water and keep aside for 10 minutes.Take sieved flour in a mixing bowl and make a dent at the centre.Pour dissolved yeast milk mixture in that along with curd and sugar.After a minute mix it well with the flour and ghee.Gather flour with fingers(do not knead)tips till it forms a soft pliable mass.Sprinkle some more warm water while kneading.Keep closed with enough space for the dough to raise.

After 5 or 6 hours make even sized balls.Roll with a rolling bin into thick circle(1/4 inch thickness).Pull one end to make it 'tear drop' shape.Apply water on top of nan and turn over to hot pan so that the water applied part sticks to the pan.Close with lid and allow it to puff up in a medium flame.Turn the pan upside down and cook the other side on direct flame till the top turns light golden colour.Serve hot with little butter applied on top.

Ingredients:

Wheat flour - 1 1/2 cup(225 gms)
Diluted milk - 1/2 cup
Dry yeast - 1/2 tsp
Powdered salt - 1/2 tsp
Cooking soda - a pinch
Baking powder - a pinch

Sieve flour with salt,baking powder and soda.Heat diluted milk till it is luke warm.Sprinkle yeast in milk and mix with spoon.Cover with a lid and keep in warm place for 10 minutes.Take sieved flour ina wide basin and make a dent in the centre.Pour yeast mixture in that.Leave for a minute and gather dough with hands(do not knead).Sprinkle warm water if necessary ,for mixing dough.Keep the dough closed so that there is enough space for the dough to raise.Leave aside for 2-3 hours.

Make even sized balls.Roll chappati thicker than normal chappatis.Sprinkle little water on top of chappati and spread with hands.Heat an aluminium pan with handle.Put chappati on the pan so that the water applied side sticks to the pan.Close top with a lid.Heat in medium flame till roti puffs up.Turn the pan upside down with the handle so that the other side of chappati is heated on direct flame.Carefully loosen with a flat ladle and remove from fire .Serve hot.