Step-by-Step Instructions

1. 1.Prepare the Dough

   In a bowl, combine 1 cup of wheat flour, 1 teaspoon of oil, and a pinch of salt. Mix these dry ingredients well with your hands.

2. 2.Knead the Dough

   Gradually add water to the flour mixture, a little at a time, while kneading. Continue kneading for at least 2 to 3 minutes until a soft and pliable dough is formed. One cup of wheat flour typically requires about half a cup of water, but adjust as needed.

3. 3.Rest the Dough

   Once the dough is soft, wet your palm and gently dab a little water on the surface of the dough. This helps keep it moist. Cover the bowl and let the dough rest for at least 15 to 20 minutes. Longer resting time results in softer rotis.

4. 4.Prepare for Rolling

   After resting, knead the dough once again for a short period. Take a small portion of the dough, roll it between your palms to form a smooth, round ball, and then flatten it slightly.

5. 5.Roll the Roti

   Dust the dough ball in dry wheat flour and then dust your rolling board with a little dry wheat flour. Place the flattened dough ball on the board. Using a rolling pin, apply light pressure and roll the roti. Roll a few strokes in one direction, then turn the roti and roll a few strokes in another direction. Continue rotating and rolling until you achieve a thin, round shape of desired thickness. Use minimal dry flour to prevent the roti from becoming dry.

6. 6.Cook the Roti on Pan

   Heat a pan (tawa) until it's nice and hot. Place the rolled roti onto the hot pan. Cook on low flame for 10 to 15 seconds until you see light bubbles forming on the surface.

7. 7.Puff the Roti

   Flip the roti over. Increase the flame to medium. Cook the second side until a few brown spots appear. Then, using tongs, transfer the roti directly onto the high flame of the burner. It will puff up quickly. Flip it once to cook evenly, then remove it from the flame.

8. 8.Serve

   Place the cooked roti into a clean, dry cloth-lined basket to keep it warm and soft. Repeat the process for the remaining dough.