Step-by-Step Instructions

1. 1.Combine Dry Ingredients

   Add 2 cups of whole wheat flour to a large mixing bowl. If desired, mix in 1/4 teaspoon of salt. The salt is optional and traditionally not added, but it helps bring out the nutty flavor of the flour.

2. 2.Form the Dough

   Slowly add approximately 3/4 cup of warm water to the flour mixture. Use your hands to mix until the dough comes together. If more water is needed, add it one teaspoon at a time until a cohesive dough forms.

3. 3.Knead the Dough

   Knead the dough in the bowl for 4 to 5 minutes until it becomes smooth, pliable, and lightly springs back when pressed with an indent.

4. 4.Rest the Dough

   Lightly rub a bit of neutral oil in a clean bowl. Place the kneaded dough in the oiled bowl, cover it with a damp cloth, and allow it to rest for 30 minutes. This is a good time to prepare the main part of your meal.

5. 5.Portion and Roll Dough Balls

   After 30 minutes, gently knead the dough a couple of times. Slice the dough into at least 8 equal portions. Roll each portion into a smooth ball using your palm on a flat surface. Keep the unrolled dough balls covered with a damp cloth to prevent them from drying out.

6. 6.Heat the Pan

   Heat a non-stick skillet or cast-iron skillet (traditionally a tawa) over medium to medium-high heat. The pan should be hot enough to cook the roti immediately but not so hot that it burns. You might need to experiment with your stovetop and pan to find the right temperature.

7. 7.Roll Out Roti

   As your pan heats up, lightly flour a surface (like a silicone mat). Take one dough ball, flatten it, and then roll it into a thin circle, roughly 6 to 7 inches in diameter. Flip the dough back and forth as needed to achieve an even circular shape.

8. 8.Cook the Roti (First Side)

   Once the pan is ready, place the rolled roti onto the hot pan. Cook for about 30 seconds until you start to see the dough drying out and small bubbles forming on the surface.

9. 9.Cook the Roti (Second Side & Puffing)

   Flip the roti to the second side and continue cooking for 1 to 2 minutes. The first side should have some nice brown spots. The roti should start puffing up. If it doesn't, gently press on the sides of the dough with a spatula or a clean cloth to encourage steam to build up and make it puff. Flip the dough back and forth between both sides as needed until cooked through.

10. 10.Finish and Serve

    Once cooked, remove the roti from the heat. It will deflate once off the pan. If desired, immediately spread some vegan butter or ghee over the hot roti. Keep your finished roti covered with a clean cloth to keep it soft while you repeat the process with the remaining dough balls.