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Ingredients
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Dough
Method
Preparing the Dough
- 1
Mixing Ingredients
In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure the salt is evenly distributed.
- 2
Adding Water
Gradually add water to the flour mixture while mixing with your hand or a spoon. Continue adding water until the dough starts to come together.
- 3
Kneading the Dough
Once the dough starts to form, knead it with your hands for about 8-10 minutes until it becomes smooth and elastic. If using, add oil during this process to enhance the texture.
- 4
Resting the Dough
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This resting period helps the gluten develop, making the dough easier to roll out.
Cooking the Roti
- 5
Dividing the Dough
After resting, divide the dough into equal portions (about 8-10 balls). Roll each ball between your palms to form a smooth ball.
- 6
Rolling the Roti
On a lightly floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a thin round, about 6-8 inches in diameter. Make sure to dust with flour as needed to prevent sticking.
- 7
- 8
Flipping the Roti
Flip the roti using tongs and cook the other side for another 30-40 seconds. You can press gently with a spatula to ensure even cooking.
- 9
Puffing the Roti
If desired, you can place the roti directly over an open flame (using tongs) to puff it up for a few seconds. Alternatively, you can press it lightly on the tava to encourage puffing.
- 10
Serving the Roti
Remove the cooked roti from the heat and place it in a container lined with a clean kitchen towel to keep warm. Repeat the process with the remaining dough balls.
