Traditional Indian Roti

Step 1: Combine Dry Ingredients

In a large bowl, combine 1 cup (142g) atta flour (or white whole wheat flour) and 1/4 teaspoon salt. Mix well with your hands.

Step 2: Add Oil and Mix

Pour 4 teaspoons of vegetable oil into the flour mixture. Use your hands to rub the oil into the flour until it's nicely and evenly coated, resembling a crumbly texture. This step helps tenderize the dough.

Step 3: Add Water and Form Dough

Gradually add 5-7 tablespoons of water to the flour mixture, mixing with your hands. The goal is to achieve a soft dough that is not too sticky to roll. The softer the dough, the thinner you can roll the roti. If you add too much water, add a little more flour. Knead the dough until it comes together into a cohesive ball.

Step 4: Rest the Dough

Cover the dough with a plate and allow it to rest for about 15 minutes. This resting period allows the dough to fully hydrate, making it more pliable and easier to roll.

Step 5: Divide the Dough

Divide the dough into 8 equal pieces. You can do this by feel or by weighing them for consistency. Roll each piece into a smooth ball.

Step 6: Prepare for Rolling

Lightly dust your work surface with plain white flour. Take one dough ball, flatten it slightly with your hands, and dip it into the flour, ensuring it's well-coated. Place it on the floured surface.

Step 7: Roll the Roti

Using an Indian rolling pin (velan/belan) or a regular rolling pin, roll out the dough. Apply even pressure and use a circular motion, rotating the dough as you roll, to create a thin, even circle about 8 inches in diameter. Aim to roll it as thin and evenly as possible; it should be almost translucent. Repeat for all dough balls.

Step 8: Heat the Pan

Place a cast-iron skillet (tava) on the stove over medium-high heat. Ensure the pan is dry and has no oil. Let it heat up for several minutes until it's nice and hot.

Step 9: Cook the Roti on the Pan

Carefully place one rolled roti directly onto the hot, dry pan. Cook for about 30 seconds until small bubbles start to appear on the surface. Flip the roti to the other side and cook for another 30 seconds until bubbles appear again.

Step 10: Puff the Roti Over Flame

Using tongs and wearing oven mitts, pick up the pan and hold the roti directly over the open flame. The roti should puff up like a balloon. This steam cooks the inside of the bread. Once puffed, remove it from the flame.

Step 11: Brush with Ghee

Transfer the cooked roti to a plate. Using a small brush or a piece of cloth, lightly brush the edges and a small amount of the center with melted ghee. This keeps the roti soft and adds flavor. Stack the cooked rotis on top of each other to keep them warm and soft. Repeat for all remaining rotis.

Step 12: Serve Fresh

Serve the fresh, hot rotis immediately with your favorite Indian curries or savory dishes. Enjoy the soft, pliable texture perfect for scooping up food.

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

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

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

• Roll the dough as thin and evenly as possible for the classic roti texture.

• Heat the pan to medium-high heat before cooking to ensure quick cooking and puffing.

• Cook rotis quickly, about 30 seconds per side, to keep them soft and pliable.

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