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Allow the dough to rest After kneading, cover the dough and let it rest for 20–30 minutes. This allows the gluten to relax, making the dough easier to roll out and resulting in softer chapatis.

As such, Herry hopes at least two more masseurs can be added to the support team to ease the workload, particularly during overseas competitions. “I’d like to thank RTG for their support so ...

Knead the dough for at least 8-10 minutes until it’s soft and smooth. If the dough feels rough or dry, add a little water. The dough should be slightly sticky but not too wet.

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