Step 1: Prepare the Dough

In a large bowl, take 2 cups of whole wheat flour (chapati atta). Add 1 tablespoon of oil if desired. Gradually add about 1 cup of water and start mixing to form a dough.

Step 2: Knead and Rest the Dough

Knead the mixture into a soft but pliable dough, adding a little more water only if needed. The dough should not be too soft or too hard. If the dough is sticky, apply a little oil to your hands and knead until it becomes smooth. Cover the dough with a damp cloth and let it rest for about 10 minutes.

Step 3: Portion and Roll the Roti

After resting, pinch off a small, lemon-sized portion of the dough. Roll it into a smooth ball between your palms. Dip the ball into dry wheat flour, flatten it slightly, and place it on a rolling board. Roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour while rolling.

Step 4: Cook the Roti on a Pan

Heat a flat pan (tava) over medium heat. Once the pan is slightly hot, place the rolled roti on it. Cook the first side for about 20-30 seconds, or until you see small bubbles forming and the color changes slightly.

Step 5: Flip and Cook the Other Side

Flip the roti and cook the other side for about 30-40 seconds, until you see light brown spots appear.

Step 6: Puff the Roti

Increase the stovetop heat to high. Remove the pan. Using tongs, place the roti directly onto a wire rack placed over the electric burner. The roti will puff up into a ball within a few seconds. Flip it once to cook evenly.

Step 7: Finish and Store

Once puffed, remove the roti from the heat. Place it on a paper towel inside a basket or container. To apply ghee, place a small amount on one hot roti and rub another hot roti on top of it to spread the ghee evenly on both. Keep stacking the rotis and store them in an airtight container to keep them soft and warm.

• The dough should be soft and pliable, not too hard or too sticky.

• Letting the dough rest for at least 10 minutes makes it easier to roll.

• Use as little dry flour as possible while rolling to keep the rotis soft.

• Cook the roti on a pan over medium heat first, then increase the heat to high to puff it up.

• Stacking the cooked rotis on top of each other in an airtight container keeps them warm and soft.

• The dough can be made without any oil.

• You can mix other healthy flours like oat or quinoa flour with the whole wheat flour.

• If you have a gas stove, you can puff the roti directly on the open flame instead of using a wire rack.