Traditional Indian Roti

Step 1: Combine Dry Ingredients

In a large bowl, combine 1 cup (142g) atta flour or white whole wheat flour with 1/4 teaspoon salt. Rub 4 teaspoons of vegetable oil into the flour mixture with your hands until evenly coated and crumbly.

Step 2: Form the Dough

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.

Step 3: Rest the Dough

Cover the bowl with a plate and allow the dough to rest for at least 15 minutes to fully hydrate. This helps in achieving a softer and more pliable roti.

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

Lightly dust your work surface and a small bowl with plain white flour. Take one dough ball, flatten it slightly, and dip it into the flour, ensuring both sides are coated.

Step 6: Roll the Roti

Using an Indian rolling pin (velan/belan) or a regular rolling pin, roll the dough into a thin circle, about 8 inches in diameter, or as thin and even as possible. The dough should be almost translucent.

Step 7: Heat the Pan

Heat a cast iron skillet (tava) or a flat griddle over medium-high heat until very hot. Do not add any oil to the pan.

Step 8: Cook the Roti (First Side)

Place the rolled roti directly onto the hot, dry pan. Cook for about 30 seconds until small bubbles start to appear on the surface.

Step 9: Cook the Roti (Second Side)

Using tongs, quickly flip the roti to the other side. Cook for another 30 seconds until bubbles appear on this side as well.

Step 10: Puff the Roti

Carefully lift the pan and, using tongs, place the roti directly over the open flame for a few seconds. It should puff up like a balloon, as the steam cooks the inside.

Step 11: Brush with Ghee

Once puffed and cooked, remove the roti from the flame and place it on a plate. Lightly brush the edges and a small amount of the center with melted ghee (clarified butter).

Step 12: Serve

Repeat the process for the remaining dough balls. Serve the fresh, hot, soft, and pliable rotis immediately with your favorite Indian dishes, such as chickpeas.

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

• Rubbing oil into the flour helps tenderize the dough.

• Allow the dough to rest for 15 minutes to fully hydrate, making it more pliable.

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

• Use plain white flour for dusting when rolling to prevent stickiness.

• Heat the pan (tava) to medium-high until very hot before cooking the roti.

• Cook the roti quickly on each side to prevent it from becoming crispy and to keep it soft.

• Placing the roti directly over the flame after cooking on the pan helps it puff up, as the steam cooks the inside.

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

• Making roti is a fun group project, especially with kids.