Traditional Indian Roti

Step 1: Prepare the Dough

In a large bowl, combine the atta flour and salt. Create a well in the center and add the vegetable oil. Using your fingertips, rub the oil into the flour until it's evenly coated and the mixture resembles coarse crumbs.

Step 2: Knead the Dough

Gradually add 5-7 tablespoons of water to the flour mixture while mixing with your hand. Continue adding water until a soft, pliable dough forms. The dough should be soft but not sticky. Knead for a minute or two in the bowl until it comes together smoothly.

Step 3: Rest the Dough

Cover the bowl with a plate and let the dough rest for at least 15 minutes. This allows the flour to fully hydrate, resulting in a softer, more pliable dough.

Step 4: Divide and Shape

After resting, divide the dough into 8 equal-sized pieces. Roll each piece between your palms to form a smooth ball.

Step 5: Roll the Roti

Take one ball of dough, flatten it into a disc, and dredge it generously in plain white flour. On a floured surface, use a rolling pin to roll the dough into a thin, even circle, about 8 inches in diameter. Aim to get it as thin as possible for the best texture.

Step 6: Cook on the Pan

Heat a dry cast-iron skillet or tawa over medium heat until it's very hot. Place the rolled-out roti onto the hot pan. Cook for about 30 seconds, or until you see small bubbles forming on the surface. Flip the roti and cook the other side for another 30 seconds.

Step 7: Puff on the Flame

Using tongs, carefully remove the partially cooked roti from the pan and place it directly over the open flame of the gas stove. It should puff up like a balloon within seconds. Flip it quickly to cook both sides evenly on the flame, being careful not to burn it.

Step 8: Finish and Serve

Remove the cooked roti from the flame and place it on a plate. Immediately brush it with a little melted ghee to keep it soft and add flavor. Stack the rotis as you cook them. Serve hot with your favorite curry or dish.

• The softer the dough, the thinner you can roll the roti.

• Use plain white flour for rolling to avoid a gritty texture on the finished roti.

• Cook quickly on a hot, dry pan to keep the roti soft and pliable.

• Letting the dough rest for 15 minutes allows it to fully hydrate, making it easier to roll.

• This is a great recipe to make with kids; they can help with rolling the dough.