Step 1: Prepare the Dough

Add wholemeal flour to a bowl. Gradually add water, little by little, and start bringing the dough together with your hands. Continue mixing until the dough roughly comes together as a ball.

Step 2: Soak the Dough

Once the dough is roughly formed, add a small amount of water to the bottom of the bowl. Make small holes in the dough ball to allow the water to seep through. Cover the bowl with a clean cloth and let the dough rest for 15-20 minutes to activate the gluten.

Step 3: Knead the Dough

After resting, uncover the dough and knead it for a couple of minutes until it becomes soft and pliable, not sticky or too wet.

Step 4: Rest the Dough (Second Time)

Cover the dough again and let it rest for another 5-10 minutes while you prepare your cooking station.

Step 5: Prepare Tools

Heat a heavy-bottom skillet (tawa) over medium-high heat. Gather your chakla (round wooden board), rolling pin, tongs, a grill for puffing, and a roti dabba (insulated box) lined with a clean cloth.

Step 6: Portion the Dough

Uncover the rested dough. Roll it into a log shape and roughly cut it into small, equal portions. Roll each portion into a smooth, round ball (peda) in your hands.

Step 7: Roll the Roti

Dip a dough ball into flour to coat lightly, then flatten it slightly. Place it on the chakla and roll it out using the rolling pin. Apply gentle pressure and roll mainly towards the edges to create a thin, round roti. Dust off any excess flour.

Step 8: Cook the Roti (First Side)

Place the rolled roti onto the hot skillet. Cook until small bubbles start to appear on the surface and you see light browning. This should be a very quick cook.

Step 9: Cook the Roti (Second Side)

Flip the roti to the other side. Cook this side for a longer duration, almost until it's fully cooked, with more prominent brown spots.

Step 10: Puff the Roti

Using tongs, transfer the roti (with the less cooked side facing the flame) onto the grill directly over the gas flame. Gently press the edges with the tongs to help it puff up. Rotate it to ensure even puffing.

Step 11: Serve

Once the roti is fully puffed and cooked, remove it from the flame. Place it in the roti dabba, spread a little ghee or butter on it, and cover it with the cloth to keep it warm and soft.

• Do not put too much pressure while rolling the dough.

• Roll the dough only towards the edges to maintain a round shape.

• Cook one side of the roti less, then flip and cook the other side almost completely before puffing.

• Use a heavy-bottom skillet (tawa) for even heat distribution.

• Keep a tea towel handy to dust off excess flour.