Roti Recipe

Mix dry ingredients

Combine 1 cup whole wheat flour and 0.25 teaspoon salt in a medium bowl. Whisk briefly so salt is evenly distributed.

Add wet and form dough

Make a small well in the center of the flour and pour in about 1/3 cup warm water and 1/2 teaspoon oil or ghee (if using). Use your fingers to gradually incorporate flour into the water, bringing the mixture together into a shaggy mass.

Knead

Turn the dough out onto a lightly floured surface (use some of the 1/4 cup reserved flour for dusting). Knead for 5–7 minutes until the dough is smooth, pliable and slightly springy. If it feels dry, add water 1 teaspoon at a time; if too sticky, dust with a little flour.

Rest

Shape the dough into a ball, rub a few drops of oil over the surface to prevent drying, and cover with a damp cloth or plastic wrap. Let rest at room temperature for 15–30 minutes to relax the gluten; this makes rolling easier and the roti more tender.

Divide

After resting, press the dough to deflate slightly and divide into a single portion of about 60–70 g (for one medium roti). If your scale isn't available, pinch off a piece roughly the size of a golf ball.

Shape & Flatten

Roll the portion between your palms to form a smooth ball, then flatten it slightly with your fingers into a small disc about 3/4 inch (2 cm) thick.

Dust & Roll Out

Lightly dust the work surface and dough disc with whole wheat flour. Using a rolling pin, roll the disc into a thin round about 7–8 inches (18–20 cm) in diameter. Rotate and dust as needed to prevent sticking and to keep the shape round. Aim for an even thickness so it puffs uniformly.

Preheat pan

Heat a heavy-bottomed skillet or tawa over medium-high heat until hot but not smoking (about 1–2 minutes). A drop of water should sizzle and evaporate on contact.

First side

Place the rolled roti on the hot skillet. Cook the first side for 20–30 seconds until small bubbles form and the surface begins to change color.

Second side

Flip the roti with tongs or a spatula and cook the second side for 20–30 seconds. You should see pale brown spots appear.

Final puff

Flip again so the first side is up. Using a clean kitchen towel, spatula, or tongs, press gently around the edges and center to help the roti puff. Alternatively, hold the roti directly over a low gas flame with tongs for a few seconds, rotating to achieve an even puff and light charring. Cook until light brown spots appear and the roti has puffed—about 10–20 seconds more.

Finish

If desired, brush the cooked roti with 1/2 teaspoon ghee or oil for flavor and softness. Place the finished roti in a covered container or wrap in a clean towel to keep warm and soft while you make additional rotis.