Mix the dough:

• In a mixing bowl, combine Whole Wheat Flour with salt (if using).
  1 Cups Whole Wheat Flour, ½ Teaspoon Salt
• Gradually add water, a little at a time, and mix with your hand or a spoon.
  ½ Cup Water
• Knead the mixture until it forms a soft, pliable dough. This should take about 3-4 minutes.
• If you have added too much water or if the dough feels sticky, add a bit more flour as needed.

Rest the dough:

• Cover the dough and let it rest for at least 30 minutes. Resting improves elasticity and makes rolling easier.
• Resting for 2-3 hours is better.

Roll out the rotis:

• Divide the dough into small, equal-sized balls (roughly the size of a golf ball or lemon size).
• Dip the dough ball into dry flour.
  ¼ Cup Whole Wheat Flour
• Make circular rotis (round discs) around 6-8 inches wide. Not too thin, nor too thick.
• Do not worry about the shape if you are new to rolling roti.
• Do not use too much dry flour; use only as much as required.

Cook the rotis:

Method 1

• Heat a flat pan or tawa on medium heat. (7 on Induction)
• Place the rolled-out roti in the pan. Cook for 30-40 seconds until you see bubbles forming on the surface.
• Flip the roti and cook the other side for another 50-60 seconds.
• Now you will see more bubbles coming up.
• Increase the heat to 9.
• Press gently with a spatula or a clean kitchen towel. This will help puff up the roti.
• Once puffed up, keep on pressing it and rotating the roti to cook evenly.
• Flip again and cook again on the other side similarly.

Method 2

• Heat a flat pan or tawa on medium heat. (7 on Induction)
• Place the rolled-out roti on the pan. Cook for 30-40 seconds until you see bubbles forming on the surface.
• Flip the roti and cook the other side for another 50-60 seconds.
• Now you will see more bubbles coming up.
• Increase the heat to 9.
• Press gently with a spatula. This will help puff up the roti.
• Spread around 1 teaspoon of ghee or oil all over and cook it evenly.
• Flip, and add 1 teaspoon of ghee or oil.
• Now cook it on the other side until done.

Finish and serve:

• Optionally brush the cooked roti with a bit of ghee or butter for extra flavor.
  2 Tablespoon Oil or ghee
• Serve hot with your favorite curry, dal, or vegetable dish.
• If not eating right away, store it wrapped in a muslin cloth in a container/Roti Box (Bread box).