Simple, thin and soft rotis are a must in a staple Indian meal.
- For any recipe, sift flour before use.
- Mix all the ingredients. Knead to a soft dough. Sprinkle little water on the dough. Cover and keep for 15-20 minutes.
- Apply ghee and knead again. Smoothen the dough.
For the Dough
- Divide the dough into 30 equal round balls. Dusting lightly, roll out each ball by flattening it in the dry flour.
- Roll out to make thin, even, round rotis, 4"-5" in diameter, dusting occasionally.
- Pre-heat the griddle (tava) on a low flame. Dust off any excess flour from the roti.
- Lower the flame. Place the roti on the griddle. As edges begin to turn up, turn roti to the other side. Cook till air pockets appear on the surface. Lift roti from the griddle. Turn it directly over the high gas flame. As the roti puffs up, remove it from the flame.
- Evenly apply one teaspoon of ghee on the roti. Repeat the same for the remaining portions. Try to keep rotis spotless on both the sides. Serve hot with vegetables and pickles.
- Wipe the griddle after 3-4 rotis are cooked.
If prepared in advance, wrap them in a muslin cloth. Left over rotis may be roasted to make sada or dondiyala khakhras.