Back to 12 servings 2 cups whole wheat flour (atta), plus more for dusting, fine chapati atta 1 teaspoon oil, optional, neutral-flavored 0.75 cup lukewarm water, add gradually, up to 1 cup plus 1 tablespoon as needed salt, to taste 2 tablespoons ghee, for brushing the cooked rotis
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1 Step 1: Put the flour and a pinch of salt in a large bowl and mix in the oil if using. Add the lukewarm water gradually, mixing with your hands until the dough comes together.2 Step 2: Knead for 5 to 8 minutes until the dough is smooth, soft and pliable. Add water if it feels tight or flour if it sticks.3 Step 3: Cover with a damp cloth and rest the dough for at least 20 to 30 minutes.4 Step 4: Knead briefly again and divide into 12 equal balls of about 35 grams each. Keep the balls covered while you work.5 Step 5: Flatten each ball, dip in dry flour, and roll into a thin, even circle about 5 to 6 inches across, dusting with flour whenever it sticks.6 Step 6: Heat a tawa or skillet over medium-high heat. Place the rolled rotli on it and cook about 15 to 30 seconds, until bubbles appear, then flip.7 Step 7: Cook the second side about 30 seconds more, until light brown spots appear.8 Step 8: Using tongs, place the rotli directly over the open flame, first side down, for 10 to 20 seconds, until it puffs up. Turn it to brown the spots on the other side, watching that it does not burn.9 Step 9: Brush the hot rotli right away with ghee, then wrap in a towel to keep it soft. Repeat with the remaining dough.getsaucepan.com/r/13536982-af4b-5cc0-9f45-e259310cfa8e
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