Step 1: Combine Dry Ingredients

In a large bowl, add 2.5 cups of whole wheat flour and salt to taste (approximately 1/2 teaspoon).

Step 2: Add Water and Mix

Gradually add 1.25 cups of water to the flour, mixing with your hands until a rough dough forms.

Step 3: Knead the Dough

Knead the dough for several minutes until it comes together and is relatively smooth.

Step 4: Add Oil and Continue Kneading

Drizzle 1 teaspoon of oil over the dough and continue kneading for another 1-2 minutes until the dough is smooth and pliable. Ensure the dough is neither too soft nor too hard.

Step 5: Rest the Dough

Cover the bowl with a clean cloth and let the dough rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll and resulting in softer rotis.

Step 6: Prepare Dough Balls (Pedas)

After resting, take a small portion of the dough and roll it into a smooth, small ball (peda) between your palms.

Step 7: Dust and Roll Roti

Lightly dust the dough ball with dry flour and roll it out into a thin, round disc using a rolling pin. Aim for an even thickness.

Step 8: Preheat Tawa

Heat a tawa (griddle) over a medium flame until it is hot.

Step 9: Cook Roti on Tawa

Place the rolled roti on the hot tawa. Cook for about 30-45 seconds until small bubbles appear on the surface, then flip it to the other side.

Step 10: Puff the Roti

Cook the second side for about 30 seconds. Then, increase the flame to high and carefully place the partially cooked roti directly over the flame, flipping it with tongs until it puffs up completely and gets light brown spots on both sides. This ensures it cooks through and becomes fluffy.

Step 11: Serve

Remove the puffed roti from the flame and serve immediately, or keep it wrapped in a clean cloth to maintain its softness until serving.

• Ensure the dough is neither too soft nor too hard for best results.

• Resting the dough for at least 10 minutes helps in achieving softer rotis.

• If the quality of whole wheat flour is not good, you can mix a small amount of all-purpose flour (maida) to improve elasticity.

• Cook the roti on medium heat initially on the tawa, then switch to high heat when placing it directly over the flame to help it puff up.