Roti, Everyday Indian Flatbread

Also known as chapati, rotli, or phulka. Roti are the everyday flatbread of North Indian foods.

Prep: 20 min

Cook: 10 min

Total: 30 min

Servings: 12

Ingredients

1 1/2 cups atta (whole wheat flour)
1/4 cup rice flour (for rolling)
2 Tbsp ghee (1 + 1)
1/2 cup water + up to 4 tablespoons (one at a time to get the desired consistency)

In a large bowl add atta flour and ghee. Incorporate the ghee into the flour until you have a sandy texture. And water to form a soft but not sticky dough.
Roll the dough into a log and optionally, brush a tiny bit of ghee or oil over the dough log.
Cover with a tea towel and let rest for 15 minutes.
Break the dough into 12 pieces (or more if you like smaller roti). Roll and flatten the pieces into a puck shape.
One by one, roll out a roti with a rolling pin, applying even pressure from the center out.
Transfer the roti to a heated tawa (a flat pan, cast iron is best) on low heat. Wait for the roti to form small bubbles on one side (about 15 seconds. don't let it brown), flip. Allow some additional bubbles to form on the other side (about 8 seconds).
Move the tawa away and turn the flame to high. Transfer the roti directly to the flame using flat tongs and cook both sides for a few seconds each. It should balloon up over the open flame.