How to Make a Perfect Roti in 10 Steps.

1. Gather the Ingredients – 2 cups of whole wheat flour (atta) – ¾ cup of water (adjust as needed) – A pinch of salt (optional) – 1 teaspoon of oil or ghee (optional, for softness) 1. Gather the Ingredients – 2 cups of whole wheat flour (atta) – ¾ cup of water (adjust as needed) – A pinch of salt (optional) – 1 teaspoon of oil or ghee (optional, for softness)

2. Prepare the Dough – In a large bowl, combine the flour and a pinch of salt. Gradually add water, mixing with your hand or spoon until it forms a dough. – Knead the dough for about 8–10 minutes, ensuring it’s smooth and soft. Add a teaspoon of oil or ghee if desired for softness. – The dough should be neither too sticky nor too hard; it should be smooth and pliable. 2. Prepare the Dough – In a large bowl, combine the flour and a pinch of salt. Gradually add water, mixing with your hand or spoon until it forms a dough. – Knead the dough for about 8–10 minutes, ensuring it’s smooth and soft. Add a teaspoon of oil or ghee if desired for softness. – The dough should be neither too sticky nor too hard; it should be smooth and pliable.

3. Rest the Dough – Cover the dough with a damp cloth or plastic wrap and let it rest for 20–30 minutes. This step helps the dough relax, making it easier to roll. 3. Rest the Dough – Cover the dough with a damp cloth or plastic wrap and let it rest for 20–30 minutes. This step helps the dough relax, making it easier to roll.

4. Divide the Dough into Equal Balls – After resting, divide the dough into small, equal-sized balls (about the size of a golf ball). Smooth each ball by rolling it between your palms. 4. Divide the Dough into Equal Balls – After resting, divide the dough into small, equal-sized balls (about the size of a golf ball). Smooth each ball by rolling it between your palms.

Flatten the Dough Ball – Lightly dust a clean surface or rolling board with flour. Place a dough ball on the surface and flatten it gently with your fingers. – Dust it with a little flour and begin rolling with a rolling pin. Flatten the Dough Ball – Lightly dust a clean surface or rolling board with flour. Place a dough ball on the surface and flatten it gently with your fingers. – Dust it with a little flour and begin rolling with a rolling pin.

Roll the Roti – Roll the dough ball into a round shape about 6–8 inches in diameter. Keep applying a little dry flour to prevent sticking. – Apply even pressure while rolling to ensure uniform thickness. Roll the Roti – Roll the dough ball into a round shape about 6–8 inches in diameter. Keep applying a little dry flour to prevent sticking. – Apply even pressure while rolling to ensure uniform thickness.

Preheat the Tava (Griddle) – Heat a flat skillet or tava on medium heat. It should be hot but not smoking Preheat the Tava (Griddle) – Heat a flat skillet or tava on medium heat. It should be hot but not smoking

Cook the First Side – Place the rolled-out roti on the hot tava. Cook for about 30 seconds, or until you see bubbles forming on the surface. Cook the First Side – Place the rolled-out roti on the hot tava. Cook for about 30 seconds, or until you see bubbles forming on the surface.

Flip and Cook the Other Side – Flip the roti using tongs or a spatula. Cook for another 30 seconds until golden brown spots appear on the second side. Flip and Cook the Other Side – Flip the roti using tongs or a spatula. Cook for another 30 seconds until golden brown spots appear on the second side.

Puff the Roti and Serve – Flip the roti again and gently press it down with a spatula or a clean kitchen towel to help it puff up. Cook for a few more seconds. – Remove the roti and keep it warm by stacking it in a clean kitchen towel or container. – Optionally, apply a little ghee or butter for extra flavor and softness. Puff the Roti and Serve – Flip the roti again and gently press it down with a spatula or a clean kitchen towel to help it puff up. Cook for a few more seconds. – Remove the roti and keep it warm by stacking it in a clean kitchen towel or container. – Optionally, apply a little ghee or butter for extra flavor and softness.