Ghee (clarified butter)as needed, to spread on roti
Making the dough:
Take chapati atta, salt in a bowl. Mix with your hand.
Now start adding warm water little at a time and knead.
Knead the dough till it just comes together. The dough should be soft.
Now add a teaspoon of oil. and again knead it till it gets smooth and soft. It will take good 3-4 minutes.
Now cover it with another bowl or plate. Let it rest for at least 15 minutes.
Making roti recipe:
After resting time, knead it once again and smooth out the dough.
Divide it into 10 equal portions. Make smooth ball and flatten it out between your palm.
Now work with one flattened disk at a time and keep the rest covered.
Dust it with dry flour generously.
Start rollig into round shape. halfway through you can again dust it with dry flour for easier rolling. As you roll the roti, it should move in circular motion. Keep rolling and lift or move with your hand, so it doesn’t stick to the board.
Roll into 5-6 inch diameter circle.
Now heat the tawa on medium heat. Once hot put the rolled roti on it.
Within 30 seconds, you will notice few bubbles on top.
Flip it and you can notice there are very few brown spots.
As soon as you flip, you will notice that those bubbles will get bigger. Now cook that side for 30 seconds only.
Using the tongs, hold the tawa and put it on back burner.
Turn the heat on high. Then place the roti (top side should go on flame) on direct flame. Immediately it will puff up.
As soon as it is puffed up, using the tongs hold the roti carefully from the edge and flip it.
Cook the other side on direct flame for very less time (2-3 seconds only).
Place the roti in the casserole or insulated container.
Now lower down the heat to medium, put the tawa back on the stove and repeat the same for res.