Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.