Step 1: Prepare the Flour Mixture

Combine your chosen flours (e.g., medium chapati flour and organic white bread flour) in a large bowl. Add about a tablespoon of butter to the flour. Rub the butter into the flour with your hands until it's well distributed and the mixture resembles coarse crumbs. This step helps coat the gluten proteins, aiding in the roti's puff.

Step 2: Add Boiling Water and Mix

Pour boiling water into the flour and butter mixture. Use a spoon to mix the hot water into the dough until it starts to come together. The boiling water gets absorbed by the starch and denatures the gluten protein, making the dough softer and less elastic.

Step 3: Rest and Knead the Dough

Once the dough is combined with the hot water, cover the bowl with a plate and let it rest until it's cool enough to handle (approximately 15-20 minutes). After resting, knead the dough by hand until all the moisture is combined and it forms a nice, smooth ball. If the dough is too soft, sprinkle in more dry flour as you knead. Ensure it's not too hard or too soft, but easy to handle.

Step 4: Form Dough Balls

Roll the kneaded dough into a log shape. Using a dough scraper or knife, divide the dough into equal portions. For beginners, aim for dough balls that are about 70 grams each, as smaller balls are easier to handle. Roll each portion into a smooth, round dough ball.

Step 5: Roll Out the Roti

Preheat your tawa or skillet over medium heat. Take a dough ball, flatten it slightly with your hands, and dust it with extra flour. Using a rolling pin, gently roll out the roti. Do not press too hard as the dough is already soft. The main goal is to achieve an even thickness of about 1-2mm all the way around. Don't worry about the shape; focus on evenness.

Step 6: Cook the Roti on Tawa

Place the rolled-out roti onto the preheated tawa. Wait for the color to slightly change and small bubbles to start forming on the bottom side (approximately 30-40 seconds). Quickly flip the roti over to cook the other side. For electric hobs, maintain a medium to low heat. For gas hobs, you can proceed to puff over an open flame.

Step 7: Puff the Roti (Gas Hob Method)

Once dark spots start to form on the roti while cooking on the tawa, transfer it directly over an open flame on a gas hob using a roti tong or rack. Keep the roti gently moving over the high heat. The butter added earlier helps create lamination, and the steam trapped inside will cause the roti to puff up perfectly. Once puffed, remove and place on a clean cloth.

Step 8: Puff the Roti (Electric Hob Method)

If using an electric hob, after flipping the roti on the tawa and seeing bubbles form, gently press the roti with a clean tea towel. This will help trap the steam and encourage the roti to puff up on its own. Be careful as the steam is very hot. Once puffed, remove and place on a clean cloth.

Step 9: Serve the Roti

Once cooked, you can optionally butter the roti while it's still warm. Stack the rotis in a basket lined with a clean cloth to keep them warm and soft. Serve immediately with your favorite curry, dal, or vegetable salan.

• Adjust the amount of water based on the type and combination of flours used.

• Adding butter to the flour helps coat gluten proteins, making the roti puff up perfectly.

• Using boiling water helps absorb starch and denature gluten, resulting in a softer, less elastic dough that is easier to roll out.

• Knead the dough until it forms a nice smooth ball; extensive kneading for gluten structures is not necessary with this method.

• Preheat your tawa/skillet to a medium heat before placing the roti on it; a cold tawa will dry out the roti.

• Ensure the roti is rolled to an even thickness (1-2mm) for consistent cooking and puffing. Uneven thickness can lead to splitting or undercooked parts.

• When puffing roti on an electric hob, gently press the roti with a tea towel to encourage it to puff up.

• Be careful when handling hot roti and steam to avoid burns.

• You can use any combination of flours (brown, medium, white) for the dough, adjusting water as needed.

• Butter the cooked roti for added flavor and softness.