Easy 2-Ingredient Roti (Indian Flatbread)

Step 1: Combine Flour and Salt

Add 2 cups of whole wheat flour to a large mixing bowl. Mix in 1/4 teaspoon of salt (optional).

Step 2: Form the Dough

Slowly mix about 3/4 cup of warm water with the flour using your hands. Only add as much water as is needed to bring the dough together; if you need a bit more, add just a teaspoon at a time.

Step 3: Knead the Dough

Knead the dough in the bowl for 4 to 5 minutes until it is smooth, pliable, and lightly springs back when you press an indent.

Step 4: Rest the Dough

Rub about 1 teaspoon of neutral oil in a clean bowl, place the dough in it, and allow it to rest covered with a damp cloth for 30 minutes.

Step 5: Portion the Dough

After 30 minutes, gently knead the dough a couple of times. Then, slice the dough into at least 8 equal portions.

Step 6: Roll Dough Balls

Roll each portion into a smooth ball using your palm on a flat surface. Keep the other dough balls covered so they don't dry out as you work.

Step 7: Heat the Pan

Heat a non-stick skillet or cast-iron skillet (tawa) over medium to medium-high heat until it is hot. You want your pan to be hot before you put any roti dough on it, so the roti starts cooking immediately, but not so hot that it burns.

Step 8: Roll Out Roti

As your pan heats up, lightly flour a surface, flatten one dough ball, and roll it into a thin circle of roughly 6 to 7 inches in diameter. The dough should not be sticky and should move easily on the floured surface. You can flip the dough back and forth as needed to get a nice circular shape.

Step 9: Cook First Side

With your pan ready, place the rolled roti on the pan and cook for about 30 seconds until you start seeing the dough drying out and bubbling.

Step 10: Cook Second Side

Flip the roti to the second side and continue cooking for 1 to 2 minutes. The first side should have some nice brown spots.

Step 11: Encourage Puffing

A great roti will start puffing up. If it isn't, you can press on the sides of the dough with a spatula or a cloth to encourage steam to build up and get the puffing started. Flip the dough back and forth between both sides as needed.

Step 12: Remove and Butter

Once the roti is cooked through, remove it from the heat. The roti will deflate once off the heat. (Optional) Immediately spread some vegan butter over the hot roti.

Step 13: Keep Warm and Repeat

Keep your finished roti covered so it doesn't harden while you repeat the process with the other balls of dough.

• The salt is optional but helps bring out the nutty flavor of the flour.

• Traditionally, atta flour is used for softer roti, but all-purpose whole wheat flour works too.

• Ensure your pan is hot before adding the roti to cook immediately, but not so hot that it burns.

• If the roti isn't puffing, gently press on the sides with a cloth or spatula to encourage steam buildup.

• Keep an eye on pan heat; too cold makes roti stiff, too hot causes burning and tearing.

• Roll out the next piece of dough while one is cooking to create an efficient assembly line.

• Use atta flour instead of all-purpose whole wheat flour for an even softer and more pliable roti.

• Add a quarter teaspoon of salt for enhanced flavor, especially if eating the roti plain.

• Spread vegan butter or ghee on the hot roti immediately after cooking for added richness.