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less water than loaf breads, but the amount varies. A soft, light flatbread can be made with 50% water (relative to flour), while some types contain 60-75%. This proportion is subjective and may vary based on the flour's ability to absorb it. If the flour contains gluten, water helps its development. Salt is necessary for a good-quality product as it strengthens flour and improves texture. The salt content is typically 0.5-3% of the flour, though salt is sometimes excluded from varieties like chapati

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