Step-by-Step Instructions

1. 1.Prepare the Dough Base

   In a large bowl, add 1.5 cups of stone ground whole wheat flour (atta). Add 1/4 teaspoon of salt and 1 teaspoon of oil. Rub the flour and oil together with your hands until it resembles a breadcrumb-like texture.

2. 2.Add Hot Water and Rest

   Pour a little less than 1 cup of boiling hot water into the flour mixture. Mix everything with a spoon until combined. Let the mixture rest for 10 minutes.

3. 3.Knead the Dough

   Once the dough is comfortable enough to handle, start kneading it. Dip your knuckles in warm water and press out the dough, then gather it together. Repeat this process until you get a soft and very smooth, non-sticky dough. If the dough is too sticky, sprinkle a teaspoon of flour at a time. If it's too stiff, sprinkle a little water at a time. The indentation should stay when you press your finger into the dough, indicating it's soft enough.

4. 4.Rest the Dough

   Wet your fingers a little with water, dab all around the dough, and cover it with a bowl or a wet cloth. Allow the dough to rest for 20 minutes. This step is crucial for soft chapatis.

5. 5.Form Dough Balls

   After 20 minutes, knead the dough one more time. Divide the dough into small, equal portions. For beginners, smaller balls are easier to handle. Take each portion, rotate it between your palms, and work it into a smooth, round ball without any large cracks. Finally, press gently to make it slightly flat.

6. 6.Roll Out the Rotis

   Cover the formed dough balls to prevent them from drying out. Take one dough ball, dust it with atta (flour). Dust your work surface (chakla or kitchen countertop) with flour. Gently press the dough ball with your finger to flatten it. Then, using a rolling pin (belan), roll out the roti. Roll gently along the top and bottom, then turn a little and roll again. Do not apply too much pressure. Ensure the roti is evenly rolled, not too thin or too thick, to ensure it puffs up well. If it sticks, sprinkle a little more flour, but avoid excessive flour.

7. 7.Prepare the Tawa (Pan)

   Use a heavy-bottomed cast iron pan or tawa. When you are rolling out the rotis, allow the pan to get heated up on medium-high heat. For an electric stove, set the heat level between 3 and 4. You can test the heat by sprinkling a few drops of water; if they disappear quickly, the pan is ready. If the pan is not hot enough, the rotis will be hard. If it's too hot, they will burn before puffing. Adjust the heat as needed.

8. 8.Cook the Rotis

   Carefully place the rolled roti onto the hot tawa. As soon as you see the color on the surface changing and small bubbles forming (around 2 seconds), immediately flip it. Wait for another 2 seconds, then flip again. When you see the roti puffing up, gently touch it with your spatula all around, as if giving it a little helping hand to puff up. Once satisfactorily browned and puffed, remove it from the tawa.

9. 9.Serve and Store

   Keep the cooked rotis in a bowl or pot lined with a clean cloth to prevent them from turning soggy. Optionally, apply a little extra virgin olive oil (or ghee/butter) on the hot roti. This helps keep them soft for a long time. Leftover rotis can be kept in the fridge for two days and reheated. (Refer to video description for reheating details).