Roti

Preparing the dough

1. 1Add 2 cups of atta to a mixing bowl (or food processor with dough blade)
2. 2Add 1 cup of water gradually in steps
3. 3After each step, knead it (or run the processor) for a while as the atta takes a few minutes to show its real texture with the current amount of water
4. 4Repeat steps 2 & 3 until the atta dough becomes smooth and not sticky
5. 5Once the dough comes together, continue kneading for an additional 10 minutes or 50 folds, whichever takes longer

   This extended kneading develops the gluten network in the dough, which makes the dough easier to roll and come out softer

6. 6Knead in ~1 tsp of vegetable oil (optional)

   Makes the rotis a little softer

7. 7Cover it with a damp cloth and let it rest for 20-30 minutes

Cooking the roti

1. 1Heat a tawa or a flat pan to medium-high heat
2. 2Pull out a piece of dough, about the size of a lime
3. 3Rub the dough between your palms, until you get a smooth and crack free ball
4. 4Flatten the ball with your hands and dip both sides in dry atta
5. 5Roll it into a flat circle on a rolling board with a rolling pin. Dust slightly with dry atta when it starts to stick to the board or the rolling pin

   Pro tip: Rotate the roti by 10° after every straight roll to make sure the roti is completely round

6. 6Once rolled, dust off the extra dry atta, by slapping it between your hands
7. 7Lay the roti flat on the hot tawa and let the first side cook for ~30 seconds

   This will cook the first side halfway

8. 8Flip it and let the other side cook for ~30 seconds

   This will cook the second side completely

9. 9Flip back to the first side and press the edges with a cloth until it puffs up. Or hold it over an open flame with tongs, first side down
10. 10Brush with some desi ghee
11. 11Serve hot