2 cups wheat flour
1 tsp. salt
about 1 cup water to form dough
2 tbsp. melted ghee or butter (optional)
1. Sift flour and salt together.
2. Add water slowly, kneading into soft, pliable dough. You may not need the full amount. Dough should be soft yet not sticky.
3. Divide dough into balls about the size of large apricots. Shape into rounds.
4. Heat a small non-stick sautee pan or tawa over medium to medium-high heat. If you are using an electric stove, prepare a second burner by setting it on high. If you have a gas stove, simply leave a second burner available.
5. With a rolling pin, roll a ball into a circle about 6’’ in diameter. As you roll, dust the roti with a little flour to prevent sticking and to allow the rolling pin to move freely. The roti should be thin and even in all areas. .
6. Check if the pan is hot. Place the roti in the pan and allow to cook. Small bumps will appear on the top as the underside cooks (about 30-40 seconds)
7. Flip the roti and cook on the second side for about 20-30 seconds . The side now on the top should have small brown spots.
8. Using tongs, hold the roti over the second burner. It should puff quickly; remove from heat and place on dish.
9. If desired, spread lightly with some of the melted butter. Repeat for remaining rotis.
10. Serve hot with vegetables or soups.