Roti

🥘 Ingredients

• atta flour 260 grams
• salt ½ tsp
• water ¾ cup
• oil 2 tablespoons

Make the roti dough

1. 1

   Place atta flour and salt in a bowl .
2. 2

   Trickle in water , a little at a time, until the dough comes together and is not sticky. Knead for another minute or so. The dough shouldn't feel sticky but it may seem a bit rough. That's okay. Resting the dough will resolve this.

Rest the dough

1. 1

   Place the dough in the bowl and cover with a tight lid or a damp kitchen towel . Set aside for at least 30 minutes to an hour. After resting the dough should feel much more pliable. Knead it briefly into a smooth ball.
2. 2

   Divide the dough into 10 equal-sized balls

Roll the rotis

1. 1

   Dust the working surface. With the rolling pin , roll one ball of dough into a three-inch round. Brush a small amount of oil on it with your fingers or a pastry brush . Fold over once, brush a little more oil, then fold over one more time to form a triangle.
2. 2

   Roll the triangle into a six- to seven-inch round as best as you can. You can also make the roti triangular, if that's easier. Focus not so much on the shape but on rolling out the roti so it's of even thickness. If you are learning, make smaller and thicker rotis - you will eventually be able to make thinner rotis with some practice.

Roast roti

1. 1

   Heat a tava or griddle over medium heat. Place the roti on the hot griddle and wait for the roti to turn opaque with small bubbles. This should only take a few seconds.
2. 2

   Flip the roti over and press on the edges with a spatula to help the roti puff up. After about 15 seconds , flip the roti once more. You want the roti to be opaque all over and have small, pale brown spots scattered across the surface. There should be no black spots or large char spots.
3. 3

   As soon as the rotis comes off the griddle, brush on some oil and store them wrapped in a soft kitchen towel until it's time to serve.