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 well to incorporate the salt. Add 4 teaspoons of oil to the flour mixture and mix until the oil is well incorporated and no lumps remain.

2. 2.Knead the Dough

   Gradually add 3/4 cup of warm water to the flour mixture, kneading with your hands to form a soft dough. Continue kneading until the dough comes together into a smooth ball. Do not overwork the dough. Drizzle a few drops of the remaining oil over the dough ball to coat the surface, then cover the bowl and let the dough rest for about 15 minutes.

3. 3.Prepare for Rolling

   After 15 minutes, give the rested dough a final knead to ensure all ingredients are well mixed. Divide the dough into small portions, slightly larger than a golf ball. Take one dough ball, smooth it out, and flatten it slightly. Prepare a small plate with all-purpose flour (maida) for dusting.

4. 4.Roll the Rotli

   Dip the flattened dough ball into the all-purpose flour, coating both sides. Place it on a rolling surface and begin rolling it out with a rolling pin. If the dough starts to stick, re-dip it into the dry flour. Roll the rotli into a thin, even circle. Once rolled, gently wipe off any excess flour from the surface.

5. 5.Cook the Rotli on Tawa

   Heat a tawa (flat griddle or skillet) over medium heat until it's nice and hot. Place the rolled rotli onto the hot tawa. Cook for about 1 minute on the first side, until small bubbles begin to appear on the surface. Do not let it develop black spots or overcook, as this will dry it out. Flip the rotli to cook the second side.

6. 6.Puff the Rotli on Flame

   Once the second side has cooked for a short time (no black spots), yank the tawa off the heat and immediately place the rotli directly over the high flame of the burner using soft-edged tongs. The rotli will puff up nicely. Flip it once to ensure even cooking and puffing. Remove the puffed rotli from the flame.

7. 7.Serve the Rotli

   Place the cooked rotli into an insulated hot case. Drizzle a little bit of ghee on top of the hot rotli. Cover the hot case tightly to keep the rotlis soft, warm, and moist until ready to serve. Repeat the rolling and cooking process for the remaining dough balls.