Step 1: Prepare the Dough

In a kitchen aid mixing bowl, add 2 cups of roti/aata flour, 1/2 teaspoon of salt, and 1 teaspoon of vegetable oil. Lower the dough hook attachment, lock it, and start mixing on low speed.

Step 2: Add Water Gradually

Start by adding 1 cup of water, then gradually add more as needed while the mixer continues to knead. The dough should start to come together.

Step 3: Add Remaining Flour and Knead

Add the remaining 1 cup of roti/aata flour and continue kneading. You can increase the speed if the dough hook slows down. Add water a little bit at a time until the dough is smooth and the sides of the bowl come out clean. The dough should be soft but not too sticky.

Step 4: Rest the Dough

If using the dough later in the day, place it in an airtight container and refrigerate. If making rotis right away, lightly oil a bowl and place the dough there. Let the dough rest for 15 minutes before making your rotis.

Step 5: Form and Flour the Peda

Break off a handful of dough and start by taking the sides of the dough and moving them inward, then smoothing it out to form a round ball (called a peda). Pinch the bottom to seal. Dip the peda in some dry all-purpose flour on both sides.

Step 6: Roll the Roti

Place the floured peda on a clean counter or a rolling board. Begin rolling it thin like a tortilla using a rolling pin. Sprinkle more all-purpose flour if the dough starts sticking to the rolling pin.

Step 7: Cook on a Flat Pan

Heat a non-stick flat pan (like a crepe pan) on medium heat. You'll know it's ready when a few drops of water sizzle as they hit the pan. Place your rolled roti on the hot pan. Once the roti is easy to lift off (after about 30-45 seconds), flip it to the other side.

Step 8: Puff the Roti

Keep lifting and checking the roti to see brown spots of cooked dough. Using a rolled-up tea towel, press down on the roti and move it around to ensure no raw spots are left. The roti should puff up with hot air. Flip the roti again and continue pressing gently until both sides have evenly placed brown spots and no raw dough is visible. Be careful not to press too hard to avoid steam burns.

Step 9: Alternative Cooking Method (Direct Flame)

After flipping the roti for the first time on the pan, remove the pan from the stove. Place a wire stand over the burner and use metal tongs to move the roti over the flame. Move it around, making sure all sides are cooked and it puffs up. Then flip and do the same to the other side until it's done.

Step 10: Serve and Store

Once cooked, lift your roti and place it on a tea towel in a basket to absorb any moisture. You can lightly butter the tops of the rotis to keep them soft and give them a buttery flavor. Fresh rotis are best eaten right away. To keep rotis soft for up to a day, store them in an airtight container or a ziplock bag.

• You can knead the dough by hand if you don't have a stand mixer.

• Adjust the amount of water gradually when kneading the dough, as humidity and temperature can affect flour absorption. Keep 2 cups on hand.

• Rest the dough for at least 15 minutes before making rotis to ensure softness.

• Use all-purpose flour for dusting while rolling to prevent sticking.

• Wipe off any excess flour from the pan between cooking rotis to prevent burning.

• Be careful when pressing down on puffed rotis with a tea towel, as the hot steam can cause burns.

• Lightly butter the tops of the cooked rotis to keep them soft and add a buttery flavor.