Dough

Cup of Yum
1. In the bowl of a stand mixer combine the 2 cups (250 g) of flour, salt and 1 tablespoon of ghee.
2. Using the dough hook, while kneading at medium speed, gradually incorporate the water until obtaining a soft and elastic dough. It is also possible to use a bread maker or knead by hand. The amount of water to incorporate varies depending on the quality of the whole wheat flour.
3. Place the dough on a floured work surface and mill it.
4. If necessary, if the dough is not flexible and elastic enough, add a few drops of water to it and knead it for a few minutes on the work surface.
5. Cover the dough with a damp cloth and let it rest for 30 minutes. This will help the gluten to be released and the dough will become more elastic.
6. At the end of 30 minutes, uncover the dough and knead it again, milling it with lightly oiled hands.

Forming the breads

1. Pour the remaining ghee in one bowl and the remaining flour in another bowl.
2. Lightly flour a chakla or a work surface.
3. Divide the dough into 12 pieces of equal weight.
4. Pass each ball in the flour and place it on the chakla or the work surface.
5. Using a belan or a thin rolling pin, roll each ball into a patty about ⅛ inch (2-3 mm) thick and 3 to 4 inches (12 to 15 cm) in diameter.

Baking the breads

1. Preheat a tawa, skillet or griddle over medium-high heat.
2. Take the roti and turn it between the two palms to remove all traces of flour. Transfer the roti to the tawa.
3. Flip the roti when the color begins to change and small air pockets form in about 5 to 10 seconds.
4. For the other side, bake it directly over the flame using a pair of chimta or metal tongs, until there are brown spots on the roti.
5. Place the roti on a baking sheet, brush it with a little melted ghee and, using metal tongs, grill them for a few seconds over a flame on both sides. If there is no direct flame, cook on the tawa for both sides.
6. Repeat the process until all the balls of dough are used up.
7. Enjoy the hot roti with any curry, dal, or vegetables.