Are your chapatis always turning out tough and chewy? You might be making a common mistake that's been ruining your chapatis all along.

The key to perfect chapatis lies in the dough. Make sure to knead it well and let it rest for at least 30 minutes before rolling it out.

Another mistake people make is using too much flour while rolling out the chapatis. This can make them dry and hard. Use just enough to prevent sticking.

The temperature of the tawa or griddle is crucial. It should be hot enough to cook the chapati quickly, but not so hot that it burns.

Don't press down on the chapati while it's cooking. This can cause it to become dense and lose its fluffiness.

Flip the chapati only once during cooking. Repeated flipping can make it tough and dry.

Use a clean kitchen towel to press down on the chapati while it's cooking. This helps it to puff up and become soft.

Adding a little oil or ghee to the dough can make the chapatis softer and more flavorful.

Don't stack the chapatis on top of each other after cooking. This can cause them to become soggy and lose their texture.

With these simple tips, you can finally make perfect chapatis every time. So go ahead and impress your family and friends with your newfound chapati-making skills!