Author: story of a kitchen (recipe cobbled together from many I've read)
Recipe type: bread
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
2 cups whole wheat flour (atta), and extra for dusting
1 cup water
2 teaspoons oil
1 teaspoon salt
ghee or butter, to brush on top for serving
Instructions
Mix the atta and salt in a bowl. Add oil and mix.
Add the water, little by little, to form a medium-soft dough. It's okay not to use all of the water. It will be slightly sticky but be able to form a ball. Cover dough with a damp cloth and allow to sit for 20 minutes.
Divide the dough into equal parts (I usually do about 10). Dust work surface with extra atta and roll each ball into a circle as evenly as you can. Aim for a thickness of thick cardstock: you don't want it paper thin that the dough will rip. Alternatively, I've tried (and not done too well) with rolling two circles very thin, then stacking them on top of each other, then rolling gently together. This layering helps achieve the puff when cooking. As you make each roti round, set aside each on a plate with a damp towel.
When all roti are rolled out, heat a cast iron pan to hot, then turn to medium.
Add a roti and watch for bubbles and puffing, indicating it's time to flip the roti. The goal is to have brown bubbly marks on the surfaces. Press down and flip.
Keep cooked roti on a plate with a towel to keep warm while cooking the others.
Brush with melted ghee or butter while warm and serve with your favorite Indian curries and vegetables (or Pakistani, Guyanese, Nepalese, etc.).
Recipe by story of a kitchen at https://www.storyofakitchen.com/bread-recipes/rotichapati-recipe/