Step 1: Prepare the Dough

Add 1.5 cups of whole wheat flour to a large brass bowl. Add 1/2 teaspoon of salt to the flour. Gradually add approximately 3/4 cup of warm water to the flour and salt mixture. Begin kneading the mixture by hand, incorporating the water until a shaggy dough forms. Continue kneading vigorously for about 5-7 minutes until the dough becomes smooth and elastic. Form the dough into a smooth, round ball. Cover the dough with plastic wrap and let it rest for at least 15-20 minutes to allow the gluten to relax.

Step 2: Divide and Shape the Dough

After the dough has rested, take it out and roll it into a cylindrical shape. Break off small, equal-sized portions of the dough, roughly the size of a golf ball. Roll each portion between your palms to form a smooth, round ball.

Step 3: Roll out the Rotis

Lightly dust a dough ball with dry flour on a wooden rolling board (chakla). Gently flatten the dough ball with your palm. Using a rolling pin (belan), roll out the dough into a thin, even circle, approximately 6-8 inches in diameter. Ensure it's not too thick or too thin. Flip the roti and dust with more flour if needed to prevent sticking, continuing to roll until the desired thickness and shape are achieved.

Step 4: Cook the Rotis

Heat a flat griddle (tava) over medium-high heat until hot. Place the rolled-out roti onto the hot tava. Cook for about 30-45 seconds until small bubbles appear on the surface and the bottom side has light brown spots. Flip the roti using tongs and cook the other side for another 30-45 seconds until it also develops light brown spots. Carefully transfer the partially cooked roti directly onto the open flame of the gas burner. Cook for 10-20 seconds, flipping once, until the roti puffs up completely and develops charred spots.

Step 5: Serve

Remove the puffed roti from the flame and place it on a plate. Apply a spoonful of organic ghee evenly over the hot roti. Stack the rotis on a plate, applying ghee to each as they are cooked. Serve hot.

• Ensure the dough rests for at least 15-20 minutes to achieve a soft and pliable texture.

• Use warm water for kneading to help activate the gluten in the whole wheat flour, resulting in softer rotis.

• Dust the dough ball lightly with flour before rolling to prevent sticking, but avoid excessive flour which can make the roti tough.