Step 1: Prepare the dough

In a large bowl, take 2 cups of whole wheat flour. Add 1/2 tsp of salt. Gradually add water and knead the dough for 5-7 minutes until it is soft and pliable. Cover and let it rest for 10 minutes.

Step 2: Divide and shape the dough

Take a small portion of the rested dough and roll it into a smooth, round ball between your palms. (Visual cue: dough ball is smooth and uniform).

Step 3: Roll out the roti

Lightly dust the dough ball with dry whole wheat flour. Place it on a rolling board and, using a rolling pin, roll it into a thin, circular disc of about 6-7 inches in diameter. (Visual cue: roti is evenly thin and round).

Step 4: Cook on tawa

Heat a tawa (griddle) over medium-high flame. Once hot, place the rolled roti on it. Cook for about 30 seconds until small bubbles appear on the surface. (Visual cue: small bubbles forming on the roti surface).

Step 5: Flip and puff

Flip the roti and cook the other side for another 30 seconds. Then, carefully transfer the roti directly onto the flame using tongs. It will puff up within a few seconds. Flip once more if needed to cook evenly. (Visual cue: roti puffs up completely like a balloon).

Step 6: Serve

Remove the puffed roti from the flame and place it in a serving basket or plate. Serve hot with your favorite curry or sabzi.

• Ensure the dough is soft and pliable for best results.

• Dust the dough lightly with dry flour to prevent sticking while rolling.

• Cook the roti on medium-high heat for even puffing.

• Flip the roti quickly when cooking directly on the flame to ensure it puffs up properly.