Step 1: Prepare the Flour Mixture

In a large mixing bowl, add the chapati flour and optional salt. Pour in the oil and mix with your fingers until the oil is well incorporated and the mixture resembles breadcrumbs.

Step 2: Knead the Dough

Gradually add the warm water, a little at a time, while mixing and kneading to form a soft, pliable dough. The dough for rotli should be softer than typical chapati dough.

Step 3: Rest the Dough

Once the dough comes together, knead for another minute. Drizzle a few drops of the remaining oil over the surface to coat it. Cover the bowl and let the dough rest for 15 minutes.

Step 4: Divide the Dough

After resting, give the dough one final knead. Then, divide it into small, equal-sized portions, slightly larger than a golf ball.

Step 5: Roll the Rotli

Take one dough ball, flatten it into a disc, and dredge it in all-purpose flour (maida). Using a rolling pin, roll it out into a thin, even circle. Dust with more flour as needed to prevent sticking. Once rolled, gently pat it between your hands to remove excess flour.

Step 6: Cook on the Tawa

Heat a tawa (griddle) on medium heat. Once hot, place the rolled rotli on it. Cook the first side until you see small bubbles forming, about 30-40 seconds. Flip and cook the other side until light brown spots appear, about 1 minute.

Step 7: Puff on Open Flame

Increase the stove flame to high. Using tongs, carefully remove the rotli from the tawa and place it directly on the open flame. It will puff up into a ball. Flip it quickly to cook both sides for a few seconds until lightly charred spots appear.

Step 8: Finish and Store

Remove the puffed rotli from the flame and place it in an insulated container. Apply a little ghee on top. Cover immediately to keep it soft. Repeat the process for all the remaining dough balls.

• Using warm water (heated for 30 seconds in the microwave) helps make the dough soft.

• Using all-purpose flour (maida) for dusting makes rolling easier and prevents a gritty texture on the final rotli.

• Ensure the tawa (griddle) is very hot before placing the rotli on it.

• Use tongs with soft, rounded edges to handle the rotli on the flame to prevent piercing it, which would stop it from puffing up.

• Store cooked rotlis in an insulated container (hot case) to keep them soft and warm.