Prep time: 20 mins
Cook time: 15 mins
Makes: 4
INGREDIENTS:
1 tbsp + 1 tsp vegetable oil or ghee
2 cups chapatti flour
2 cups all purpose flour
1 1/3 cups warm water
½ tsp salt
DIRECTIONS:
In a large bowl,
combine the flour and the salt. Make a
well in the center. Add the warm water
and mix in with your hands to form a soft, pliable dough. Continue to knead until the dough has a
‘satiny’ texture. Cover the dough with a
clean kitchen towel or plastic wrap. Let
rest for at least 15 minutes.
Break off small pieces of dough and roll them into
balls. Drip the balls in flour and roll
out to a uniform thickness.
Heat an iron griddle over moderately high heat. Test with a droplet of water to make sure
that the surface is hot enough. The
water should dance around. Transfer the
rolled dough to the griddle and cook until air bubbles appear.
Flip the roti over and cook on the other side, pressing down
with a spatula. The dough should puff up
(it will deflate again). Cook until light
brown spots appear. Brush with melted
ghee and transfer to a plate or bowl covered with foil. Continue rolling out and cooking the
rotis. Stack as they are cooked.
