- 1 cup whole-wheat flour
- 1/4 teaspoon salt (Or as required)
- 1/2 cup lukewarm water (Use as needed)
- 1/4 cup whole-wheat flour for rolling
- 2 teaspoons ghee
- Mix flour, salt, and water to make soft dough, adding water as needed.
- Knead the dough till it becomes smooth and pliable. When the dough doesn’t stick to the vessel, you can stop adding water. If you feel that the dough is too sticky, then add 2 to 3 tablespoons of wheat flour and kneed the dough. (dough can be slightly sticky now).
- Cover the dough and set aside at least ten minutes.
- Now make roti’s by rolling evenly in the center and sides. (make sure to not make the roti with thin center and thick sides – it will make the roti loss it’s softness in the center).
- Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
- Heat a pan on medium high heat. To test, sprinkle a few drops of water on the pan. If the water sizzles right away, the pan is ready.
- Place the one roti into the pan. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
- Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
- Add ghee to the roti, the side that is facing the pan. (In the above pics, I haven’t applied ghee being a calorie conscious. If you add ghee, it will make your roti super soft.)
- Place the rotis in a container lined with a paper towel. Cover the container after each roti.