Plain Roti (dhalpuri) Per Dozen Recipe

Combine dry ingredients

In a large mixing bowl, combine 4 cups whole wheat flour with 1.5 tsp salt. Stir to distribute evenly.

Add oil and water

Make a well in the center and add 2 tbs vegetable oil (or melted ghee) and 1 cup water. Begin mixing with your hand or a spoon until the dough starts to come together.

Knead the dough

Transfer the dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is too stiff, add the warm water (up to 1/2 cup) a tablespoon at a time until a soft but not sticky dough forms.

Rest

Form the dough into a ball, coat lightly with a few drops of oil, cover with a damp cloth or plastic wrap, and let rest for 20–30 minutes. This relaxes the gluten and makes rolling easier.

Prepare cooked dal

If not already prepared, cook the chana dal (split yellow peas) until very soft (pressure-cooker: 3–4 whistles; stovetop: 30–40 minutes), then drain any excess water and mash or pulse in a food processor until smooth but still slightly coarse. You should have about 1.5 cups mashed dal for a dozen roti.

Season the dal

Transfer the mashed dal to a bowl. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp garlic powder (optional), 1/2 tsp salt, 1/4 tsp black pepper or cayenne (if using), 1/4 cup finely minced onion (optional), and 1 tbsp oil or softened butter. Mix thoroughly. Taste and adjust salt or spices. The filling should be moist enough to shape into small balls but not wet.

Portion the filling

Divide the seasoned dal into 12 equal portions (about 2 tablespoons each). Roll each portion into a smooth ball and set aside on a plate, lightly oiled to prevent sticking.

Portion the dough

After resting, divide the dough into 12 equal portions (about 2 ounces / 55–60 g each). Roll each portion into a smooth ball and let them rest under a damp cloth for 5 minutes to relax.

Flatten and fill

Lightly dust a work surface with whole wheat flour. Take one dough ball and flatten it into a small disk using your fingers or a rolling pin. Place one dal filling ball in the center. Fold the dough edges over the filling to enclose it completely, pinching seams to seal. Gently flatten sealed ball with the palm, then roll out carefully to a circle about 6–7 inches (15–18 cm) in diameter. Use light even pressure so the filling does not break through. If the filling begins to tear through, tuck the dough back over and reseal, dusting with flour as needed.

Preheat skillet

Heat a heavy skillet or cast-iron tava over medium-high heat until hot (about 2–3 minutes). Reduce heat to medium for cooking so the roti cooks through without burning.

Cook the roti (first side)

Place the rolled roti on the hot skillet. Cook the first side for about 30–45 seconds until small bubbles appear and the underside has light golden spots. Do not press.

Cook the roti (second side)

Flip the roti and cook the second side for 30–45 seconds. Lightly press edges with a spatula so the roti puffs slightly. Apply a small amount (about 1/2 tsp) of oil or ghee around the edges if desired.

Finish & puff

Flip once more and cook briefly (10–20 seconds) until both sides have golden brown spots and the roti is cooked through. Optionally hold the roti with tongs over a low open flame for a few seconds to get a light char and additional puffing (do this carefully).

Keep warm

Transfer cooked roti to a covered container or wrap in a clean towel to keep warm and soft while you cook remaining roti. Brush each roti with a little oil or ghee after cooking if you prefer a softer, richer finish.

Repeat

Repeat the flattening, filling, rolling, and cooking process for the remaining dough and filling portions, dusting with flour as needed to prevent sticking.