Plain Roti (dhalpuri) Recipe

Mix dry ingredients

Combine the 3 cups flour, 1 tsp salt, and 1 tsp sugar (if using) in a large mixing bowl. Whisk or stir to distribute evenly.

Form dough

Make a well in the center of the dry mixture. Add 2 tablespoons oil and begin adding the warm water a little at a time while mixing with your hand or a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface. Knead vigorously for 6–8 minutes until smooth, elastic, and slightly tacky. If the dough feels dry, add up to 2–3 tablespoons more warm water; if too sticky, dust with a little flour.

Rest

Shape the dough into a ball, coat lightly with 1 teaspoon oil to prevent drying, place in a bowl, and cover with a damp cloth or plastic wrap. Let rest at room temperature for 30–45 minutes to relax the gluten and make rolling easier (this also helps soften the final roti).

Divide dough

After resting, punch down the dough lightly. Divide into 12 equal pieces for ~8-inch rotis (adjust size as desired). Roll each piece into a smooth ball and flatten slightly between your palms.

Preheat pan

Place a heavy skillet or tava over medium-high heat and preheat for 3–5 minutes until hot. A properly heated pan produces the characteristic puffing.

Roll out

Working with one dough ball at a time, dust the work surface and rolling pin lightly with the extra flour. Flatten the ball and roll out into a thin round about 7–8 inches in diameter, rotating and flipping occasionally to maintain an even circle. Keep other dough balls covered.

Cook first side

Place the rolled roti onto the hot pan. Cook about 20–30 seconds until small bubbles appear and the underside has pale brown spots. Do not press yet.

Cook second side

Flip the roti and cook the second side for 20–30 seconds. At this stage you may see larger bubbles forming. Using a clean cloth or spatula, press gently around the edges to encourage puffing; cook another 10–20 seconds until brown spots appear and the roti puffs.

Finish and keep warm

If desired, lightly brush one or both sides with a little ghee or oil immediately after cooking. Transfer to a covered container or wrap in a clean kitchen towel to keep warm and soft while you cook the remaining rotis.

Serve

Serve rotis hot alongside dhal, curry, or as an accompaniment to other dishes. They are best eaten the same day for softness.