Step-by-Step Instructions

1. 1.Prepare the Dough

   In a large mixing bowl, combine 2 cups of wholemeal flour, 1 cup of plain flour, and 1 teaspoon of salt. Add 2 tablespoons of vegetable oil and 1 cup of warm water. Mix the ingredients by hand until a shaggy dough forms.

2. 2.Knead the Dough

   Transfer the dough to a clean, lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Form it into a ball.

3. 3.Rest the Dough

   Cover the dough ball with plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.

4. 4.Divide and Shape

   Lightly flour your work surface. Roll the rested dough into a log and then divide it into 8 equal portions using a knife. Take each portion and gently flatten it into a small disc.

5. 5.Roll the Roti

   Take one dough portion, dust it lightly with flour, and roll it out using a rolling pin into a thin, round disc, approximately 6-8 inches in diameter. Ensure it's evenly thin.

6. 6.Cook the Roti

   Heat a flat pan or tawa over medium-high heat. Once hot, place a rolled roti onto the pan. Cook for about 30-45 seconds until small bubbles appear on the surface and the edges start to dry. Flip the roti.

7. 7.Brown and Puff

   Cook the other side for another 30-45 seconds until it puffs up and develops golden-brown spots. You can gently press with a spatula to encourage puffing. Flip it one last time for a few seconds if needed.

8. 8.Brush with Ghee and Serve

   Remove the cooked roti from the pan and place it on a plate. Immediately brush one side with melted ghee. Repeat the rolling and cooking process for the remaining dough portions. Serve hot with your favorite curry or dish.