Step-by-Step Instructions

1. 1.Prepare Flour Base

   In a large mixing bowl, add 4 cups of wheat flour. You can also use a 3:1 ratio of jowar flour and wheat flour.

2. 2.Boil Potatoes

   Boil 4 potatoes until tender. If using an Instant Pot, cook on manual for 2 minutes with Natural Pressure Release (NPR).

3. 3.Add Spinach

   Add 3 handfuls of finely chopped spinach to the flour in the bowl.

4. 4.Combine Ingredients

   Grate the 4 boiled potatoes and add them to the flour mixture. Season with salt to taste and add curry powder (or red chili powder) as per your preference.

5. 5.Knead the Dough

   Gradually add 2 cups of water to the mixture and knead thoroughly to form a soft, pliable dough. There is no need to rest this dough.

6. 6.Portion the Dough

   Divide the prepared dough into four equal parts. Then, further divide each part to create 16 small, equal-sized dough balls. This recipe yields 16 rotis.

7. 7.Roll the Rotis

   Take one dough ball and lightly dust it with flour if needed. Roll it out evenly into a thin, round roti using a rolling pin.

8. 8.Cook the Rotis

   Heat a non-stick pan or tawa over medium heat. Place the rolled roti on the hot pan. Cook for about 30-60 seconds until small bubbles appear on the surface, then flip it. Drizzle a little oil or ghee on the cooked side and spread it. Cook for another 30-60 seconds. Flip again, drizzle oil/ghee on the other side, and cook until both sides are golden brown with some darker spots.

9. 9.Serve or Store

   The soft rotis are ready to be served hot with your favorite curry, yogurt, or pickle. They remain soft at room temperature, making them perfect for lunch boxes. You can also store cooked rotis in an airtight container in the refrigerator for up to a week.