Traditional Indian Roti

Step 1: Combine Dry Ingredients

In a bowl, combine 1 cup (142g) atta flour (or white whole wheat flour) and 1/4 teaspoon salt. Add 4 teaspoons vegetable oil and rub it into the flour with your hands until evenly coated, creating a crumbly texture.

Step 2: Add Water

Gradually add 5-7 tablespoons of water to the flour mixture, mixing with your hands until a soft, pliable dough forms. The dough should not be too sticky. If too much water is added, incorporate a little more flour.

Step 3: Rest the Dough

Form the dough into a ball and cover it with a plate. Allow the dough to rest for about 15 minutes to fully hydrate.

Step 4: Divide the Dough

After resting, divide the dough into 8 equal pieces. Roll each piece into a smooth ball.

Step 5: Prepare for Rolling

Take one dough ball, roll it gently between your palms to make it even, and flatten it slightly into a disc.

Step 6: Roll Out the Roti

Dip the flattened dough disc into plain white flour, ensuring both sides are coated. Place it on a lightly floured surface. Using an Indian rolling pin (velan/belan) or any rolling pin, roll the dough into a thin, even circle, about 8 inches in diameter, or as thin as possible.

Step 7: Cook the Roti

Heat a dry cast iron skillet (tava) over medium heat until very hot. Place the rolled roti directly onto the hot pan. Cook for about 30 seconds until small bubbles appear on the surface.

Step 8: Flip and Puff

Flip the roti to the other side and cook for another 30 seconds until it starts bubbling. Using tongs, carefully lift the roti and place it directly over the open flame on the stove. It will puff up quickly. Once puffed and lightly browned, remove it from the flame.

Step 9: Apply Ghee

Transfer the cooked roti to a plate. Using a brush or a small piece of cloth, lightly brush ghee (clarified butter) around the edges and a little in the middle of the roti.

Step 10: Serve

Repeat the process for the remaining dough pieces. Serve the fresh, hot, and soft rotis immediately with your favorite Indian dishes, like chickpeas.

• Use finely ground durum wheat flour (atta flour) for best results.

• Rub oil into the flour thoroughly to tenderize the dough.

• Allow the dough to rest for 15 minutes to fully hydrate and become pliable.

• Use plain white flour for dusting and rolling to avoid a gritty texture.

• Roll the dough as thin and evenly as possible, about 8 inches in diameter.

• Cook on a dry, hot cast iron skillet (tava) and then directly over a flame for quick puffing.

• Cook quickly to keep the roti soft and pliable, avoiding too many brown spots.

• Brush with ghee on the edges and a little in the middle for softness and flavor.

• Roti making is a fun group project for families.

• Serve with ghee and honey for a sweet treat