Roti / ChapatiRecipe

1. 1.Whisk flour and salt in a bowl. Add water (and oil, if using) and stir with a fork until a shaggy dough forms.
2. 2.Turn out onto a counter and knead for 5 minutes — the dough goes from shaggy to smooth and elastic. Add a teaspoon more water if needed; the dough should be soft and slightly tacky, not stiff.

1. 1.Cover the dough with a damp towel and rest at least 30 minutes (longer is fine). This is non-negotiable with whole wheat — the bran needs time to fully hydrate or the roti will be tough and crack when you roll it. Short rests of 15-20 minutes are common in fast home recipes but produce inferior results; 30+ minutes gives the gluten and bran enough time to relax fully.

1. 1.Divide the dough into 8 equal pieces (~50g each). Roll each into a tight ball.
2. 2.Working one at a time, dust the ball with flour and roll on a lightly floured counter into a thin round, 6–7 inches across. Roll from the center outward, rotating a quarter turn between passes for even thickness.

1. 1.Heat a dry cast-iron skillet, tawa, or non-stick pan over medium-high until very hot.
2. 2.Lay a rolled roti in the pan. Cook 20 seconds until bubbles form on the surface and the bottom has a few brown spots. Flip and cook another 30 seconds.
3. 3.For the dramatic puff: lift the roti with tongs and hold it directly over a high gas flame for 5–10 seconds. The trapped steam blows the layers apart and inflates the roti like a balloon. (If you don't have gas: press gently on the roti in the pan with a clean folded towel; the pressure helps it puff.)
4. 4.Brush with ghee or oil if you like and stack under a clean towel to keep warm and soft.

Roti is best eaten within minutes of cooking. For a make-ahead approach, stack with parchment between each, wrap tight, refrigerate, and reheat on a dry pan for 20 seconds per side.