Step-by-Step Instructions

1. 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 them together.

2. 2.Add Oil and Mix

   Pour 4 teaspoons of vegetable oil directly into the flour mixture. Use your hands to rub the oil into the flour until it is nicely and evenly coated, resembling a crumbly texture.

3. 3.Add Water and Knead Dough

   Gradually add 5-7 tablespoons of water to the flour mixture, mixing with your hands. Continue to knead the dough until it comes together into a really soft, pliable dough that is not too sticky to roll. The softer the dough, the thinner you can roll the roti.

4. 4.Rest the Dough

   Once the dough reaches the desired soft consistency, cover the bowl with a plate or plastic wrap and allow it to rest for about 15 minutes. This allows the dough to fully hydrate and become even more pliable.

5. 5.Divide the Dough

   After resting, divide the dough into 8 equal pieces. Roll each piece into a smooth ball. You can test the size by feeling them in your hands; if one feels larger, pinch off a small piece and add it to a smaller ball.

6. 6.Prepare for Rolling

   Take one dough ball and flatten it slightly with your palm. Dip it into plain white flour, ensuring it's well coated on both sides. Dust your clean countertop with a generous amount of plain white flour.

7. 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 slight circular motion to help the dough expand. Aim to roll the dough to about 8 inches in diameter, or as thin and even as possible. The thinner the roti, the better the classic texture.

8. 8.Heat the Skillet

   Place a cast iron skillet (tava) on the stove over medium heat. Ensure the skillet is dry, with no oil. Let it heat up until it's nice and hot, which is crucial for a fast cooking process.

9. 9.Cook the Roti on the Skillet

   Carefully place the rolled roti directly onto the hot, dry skillet. Cook for about 30 seconds until you start to see small bubbles appear on the surface. Use tongs to flip the roti to the other side.

10. 10.Puff the Roti on the Flame

    Once bubbles appear on the second side (after about 30 seconds), use tongs to pick up the roti from the skillet and place it directly over the open flame. The roti should puff up like a balloon. This steam cooks the inside of the roti. Once it's puffed up, remove it from the flame.

11. 11.Brush with Ghee

    Immediately after cooking, place the hot roti on a plate. Using a brush or a small piece of cloth, lightly brush the edges and a small amount in the middle with ghee (clarified butter). This keeps the roti soft and adds a delicious flavor. Repeat the process for the remaining dough balls.

12. 12.Serve Fresh

    Serve the fresh, hot rotis immediately with your favorite Indian curries or dishes. They are soft, pliable, and perfect for scooping up food.