Step 1: Prepare the Dough Mixture

In a large bowl, combine 1.5 cups of atta, 1/4 tsp of salt, and 1 tsp of oil. Rub the flour and oil together with your fingers until you get a breadcrumb-like texture.

Step 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 it forms a shaggy mass. Cover and let it rest for 10 minutes to cool down.

Step 3: Knead the Dough

Once the dough is comfortable to handle, begin kneading. If the dough isn't coming together, sprinkle a little warm water. Knead for 5-7 minutes using your knuckles to press and spread the dough, then gathering it back together. Repeat this process until the dough is soft, smooth, and non-sticky. The dough is ready when you press a finger into it and the indentation stays.

Step 4: Rest the Dough

Dab your fingers in water and pat the surface of the dough. Cover the bowl with a lid or a wet cloth and let the dough rest for 20 minutes. This step is crucial for soft rotis.

Step 5: Form Dough Balls

After resting, knead the dough for one more minute. Divide the dough into 8 equal portions. Take each portion and roll it between your palms to form a smooth, crack-free ball. Gently press each ball to flatten it into a small disc.

Step 6: Roll the Roti

Take a flattened dough disc and dust it with dry atta. Place it on a rolling board (chakla) and roll it out into a thin, even circle using a rolling pin (belan). Apply gentle pressure and roll from the center outwards, turning the roti as you go to maintain a round shape. Dust off any excess flour by flipping it between your hands.

Step 7: Cook the Roti

Heat a tawa or a cast-iron skillet on medium-high heat. To test if it's hot enough, sprinkle a few drops of water; they should sizzle and evaporate quickly. Place the rolled roti on the hot tawa.

Step 8: Flip and Cook

Cook the first side for about 15-20 seconds, until you see the color change and small bubbles start to form. Flip the roti. Cook the second side for about 30-40 seconds until light brown spots appear.

Step 9: Puff the Roti

Flip the roti again. As it starts to puff up, gently press the puffed areas with a spatula to encourage it to inflate fully like a balloon. Cook for another 10-15 seconds.

Step 10: Finish and Store

Remove the puffed roti from the tawa. Place it in a cloth-lined container or pot. Optionally, brush the top with ghee, butter, or olive oil. Keep it covered to retain heat and softness. Repeat the process for the remaining dough balls.

• Using boiling hot water makes the dough softer and easier to handle.

• Adding a teaspoon of oil to the dough helps the rotis stay soft for a longer time.

• Resting the dough for at least 20 minutes is crucial for a manageable and soft dough.

• The final dough should be soft and non-sticky. If it's too sticky, add a teaspoon of flour at a time. If it's too stiff, sprinkle a little water.

• The tawa (pan) must be preheated properly on medium-high heat. A pan that isn't hot enough will result in hard rotis.

• Roll the roti with gentle pressure and ensure it's of even thickness, especially avoiding a thin center, to help it puff up properly.

• Dust off any excess dry flour from the rolled roti before placing it on the tawa to prevent it from burning and making the roti hard.

• Store cooked rotis in a cloth-lined container or pot to absorb excess steam and prevent them from becoming soggy.