Servings: 8-10

Time: 30 minutes, plus 1 hour rest time

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 3/4 cup water, adjust as needed
  • extra flour for rolling

Step 1

In a large bowl, mix the all-purpose flour, whole wheat flour, and salt.

Step 2

Gradually add water, little by little, while kneading the mixture into a soft, pliable dough. The dough should be smooth and elastic.

Step 3

Cover the dough with a damp cloth and let it rest for about 1 hour. This resting time helps in gluten development, making the roti more flexible.

Step 4

After resting, divide the dough into small balls.

Step 5

On a lightly floured surface, take one ball and roll it out as thinly as possible into a circle, using extra flour to prevent sticking.

Step 6

Heat a large kadhai (wok) upside down over medium-high heat. To prepare the wok, sprinkle some salted water over the surface to create steam and help cook the roti.

Step 7

Place the rolled-out roti onto the hot kadhai and cook for around 10 – 15 seconds until light brown spots appear on the bottom.

Step 8

Flip the roti using a spatula and cook for a few more seconds until both sides have light golden spots.

Step 9

Remove the roti and place it in a container lined with a clean cloth to keep it warm and soft. Repeat the process for the remaining dough balls.

Step 10

Serve hot with your favorite curries or side dishes, adding ghee or butter on top for extra flavor.