Step-by-Step Instructions

1. 1.Prepare the Dough

   In a mixing bowl, combine 2 cups of whole wheat chapati flour and 1/2 teaspoon of salt (optional). Mix thoroughly with your hands to ensure the salt is evenly distributed.

2. 2.Add Oil and Mix

   Add 4 teaspoons of oil to the flour mixture. Mix well with your hands until the oil is fully incorporated into the flour and no lumps remain.

3. 3.Knead the Dough

   Gradually add 3/4 cup of warm water, a little at a time, while kneading the mixture. Continue kneading until a soft, pliable dough forms. Do not overwork the dough; knead just until it comes together.

4. 4.Rest the Dough

   Form the dough into a smooth ball. Drizzle a few drops of the remaining oil over the dough ball to coat its surface. Cover the bowl and let the dough rest for approximately 15 minutes.

5. 5.Prepare for Rolling

   After the dough has rested, give it one final knead. Divide the dough into small portions, slightly larger than a golf ball, and roll each portion into a smooth ball.

6. 6.Roll the Rotlis

   Flatten a dough ball and dip it into all-purpose flour (maida) for dusting. Using a rolling pin, roll the dough out into a thin, circular shape. If the dough starts to stick, re-dip it lightly in the all-purpose flour. Continue rolling until it is thin.

7. 7.Cook on Tawa

   Wipe off any excess all-purpose flour from the rolled rotli. Heat a tawa (flat griddle or skillet) over medium heat until it is nice and hot. Place the rolled rotli onto the hot tawa. Cook for about 1 minute until small bubbles begin to appear on the surface.

8. 8.Flip and Cook

   Using soft-edged tongs, flip the rotli to the other side. Cook for approximately 30 seconds on this side.

9. 9.Puff on Flame

   Increase the heat to high. Carefully transfer the partially cooked rotli from the tawa directly over the open flame using tongs. The rotli will quickly puff up. Once puffed, remove it from the flame.

10. 10.Serve with Ghee

    Place the hot, puffed rotli into an insulated box (hot case) to keep it warm. Optionally, drizzle a little ghee on top of the rotli. Cover the insulated box tightly to keep the rotlis soft and hot until you are ready to serve. Repeat steps 6-10 for the remaining dough.