Ingredients
Dough
- 2 1/2 cups Atta / Wholemeal Wheat Flour (set aside 1/4 cup for dusting)
- 3/4 cup lukewarm water (approximate, adjust as needed)
Finishing
- 1-2 teaspoons Ghee (to smear on cooked rotis)
Instructions
- Prepare the dough: Place the whole wheat flour in a wide mouthed bowl or plate with a high rim. Make a well in the center and add 1/4 cup lukewarm water. Mix the water and flour with your fingers, gradually adding more water, about 1/4 cup at a time, until the dough roughly comes together. Adjust by adding a teaspoon of water if needed.
- Knead the dough: Use your palms and knuckles to press down, pull, and fold the dough repeatedly for about 3-4 minutes until it becomes soft and pliable. You can add a few drops of water and knead multiple times to achieve the right consistency.
- Rest the dough: Cover the dough with a barely damp cloth and leave it to rest for 15-20 minutes. This helps the dough soften further and makes the rotis easier to roll out.
- Preheat the tava: Place a tava or skillet on medium-high heat and allow it to heat evenly until hot but not smoking.
- Shape the rotis: Divide the dough into small lime-sized portions and roll each into a smooth ball. On a flat surface or rolling board, press the ball gently, dust it with reserved dry flour, and roll into a circle about 5 to 5.5 inches in diameter, rotating as you roll to keep the shape even. Use more dry flour if the dough sticks to the rolling pin or surface.
- Cook the rotis: Place the rolled roti on the hot tava. Wait until bubbles appear on the surface, then flip it over. When bubbles form on the other side, use tongs to flip the roti again and place it briefly over an open flame. Within seconds, it will puff up. Flip once more to cook the other side and remove from heat. If your roti doesn't puff, cook until light brown spots appear.
- Alternative cooking on induction or electric stove: Follow the same heating and flipping steps. After flipping the first time, lightly press the roti with a soft cloth while rotating it to encourage puffing. Cook until both sides have light brown spots.
- Finish with ghee: While the rotis are still hot, smear them with ghee to keep them soft and flavorful. Stack on top of each other to retain warmth and moisture.
Notes
- Use lukewarm water to help soften the dough for easier kneading.
- Resting the dough is essential for soft rotis as it relaxes the gluten.
- If rotis do not puff up, they can still be delicious; just ensure both sides have some brown spots indicating proper cooking.
- Adjust water quantity slightly depending on flour brand and humidity for the perfect dough consistency.
- Cooking over an open flame helps rotis puff up, but pressing on an electric stove can also achieve similar results.
- Smearing ghee while hot enhances flavor and softness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
