Ingredients
Dough Ingredients
- 4 cups whole wheat flour (finely ground)
- 2 teaspoons kosher salt
- 2 cups water (or as needed)
- 1 tablespoon oil (optional)
For Cooking
- 2 tablespoons ghee (optional, for brushing)
Instructions
- Make the dough by hand: In a mixing bowl, combine the whole wheat flour and salt thoroughly. Gradually add water a little at a time while mixing the flour with your fingertips until a soft dough forms. It should be pliable but not sticky. Add oil if using, then knead the dough for 4 to 5 minutes until smooth and even. Cover and let rest for 10 to 15 minutes at room temperature.
- Make the dough using a stand mixer: Attach the dough hook to the mixer bowl. Add flour, salt, and 1.5 cups water, mixing at speed 2. Add the remaining water as needed until dough forms. Add oil and mix for another 2 to 3 minutes until smooth. Remove the dough, cover, and let rest for 10 to 15 minutes.
- Prepare for rolling: Knead the dough gently again for one minute. Divide the dough into approximately 20 small equal balls. Heat a tawa or shallow pan on medium heat.
- Roll the roti: Take one dough ball and coat it evenly with dry flour. Gently flatten it with your fingers, then roll using a rolling pin back and forth applying gentle pressure. Rotate the roti clockwise often to maintain an even round shape, rolling into a 6 to 8 inch diameter. Add more flour if the dough sticks.
- Cook the roti on the tawa: Place the rolled roti on the preheated tawa and cook for 30 to 45 seconds. Flip with tongs and cook the other side for about one minute, until light brown spots appear.
- Puff the roti directly on flame: Carefully lift the tawa and flip the roti onto the open flame using tongs. The roti will puff and develop brown spots within 20 to 30 seconds. Remove and place on a plate.
- Apply ghee or oil (optional): Brush the cooked roti with ghee or oil for extra flavor and softness.
- Repeat: Continue rolling and cooking with the remaining dough balls following the same steps.
Notes
- The dough must be soft but not sticky to ensure easy rolling and soft roti.
- Resting the dough improves texture and pliability.
- Use whole wheat flour that is finely ground for best results.
- Cook rotis on medium heat to avoid burning and ensure even puffing.
- Cooking over direct flame helps the roti puff up nicely.
- Ghee adds richness and flavor but can be omitted for a lighter version.
- Store dough refrigerated for up to 2–3 days in an airtight container for convenience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
