Ingredients:
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt (optional)
- 1 tablespoon oil or ghee (optional)
- 3/4 cup warm water (adjust as needed)
Instructions:
- Making the Dough:
- In a large mixing bowl, combine the whole wheat flour and salt (if using).
- Add the oil or ghee (if using) to the flour. This step is optional but helps in making the rotis softer.
- Gradually add warm water, a little at a time, and start mixing the flour with your fingers.
- Knead the mixture into a soft, smooth, and pliable dough. It should not be too sticky or too hard.
- Once the dough is well-kneaded, cover it with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes.
- Rolling the Rotis:
- After resting, divide the dough into equal-sized small balls (about the size of a golf ball).
- Take one dough ball and flatten it slightly between your palms.
- Dust the dough ball with a little dry flour to prevent sticking.
- Using a rolling pin, roll the dough ball into a thin, round disc (about 6-8 inches in diameter). The roti should be evenly rolled and not too thick or too thin.
- Repeat the process with the remaining dough balls.
- Cooking the Rotis:
- Heat a tava (griddle) or a non-stick skillet over medium-high heat until hot.
- Place the rolled-out roti on the hot tava.
- Cook for about 30 seconds or until you see bubbles forming on the surface.
- Flip the roti using tongs or a spatula. Cook the other side for another 30 seconds.
- Flip the roti again. Using a clean cloth or a spatula, gently press down on the edges, moving in a circular motion. The roti should puff up.
- Flip the roti one last time and cook for a few more seconds to ensure it’s cooked through.
- Remove the roti from the tava and place it in a container lined with a clean cloth or kitchen towel. This helps keep the roti soft. You can also lightly brush it with ghee or butter if desired.
- Repeat the process with the remaining rolled-out dough.
- Serving:
- Serve the hot rotis immediately with your choice of curry, dal, or any side dish.
Tips:
- Ensure the tava or skillet is well-heated before placing the roti on it.
- The dough should be kneaded well to make the rotis soft and pliable.
- If the rotis are not puffing up, it could be due to uneven rolling or the tava not being hot enough.
- Rotis are best served fresh, but you can keep them warm in a container lined with a cloth to retain their softness.
