Everyday Whole Wheat Roti (Chapati)

In a mixing bowl, combine the flour and salt. Gradually pour in warm water while mixing with your fingers until a rough, shaggy dough forms.

Add the vegetable oil and knead the dough firmly for 8-10 minutes. The dough should transform from sticky to soft, smooth, and pliable.

Cover the dough with a damp kitchen towel or plastic wrap and let it rest at room temperature. This relaxes the gluten.

Divide the rested dough into 8 equal portions. Roll each portion between your palms to form a smooth, crack-free ball, then flatten slightly into a disc.

Heat a tawa or cast iron skillet over medium-high heat. While it heats, dip a dough disc into dry flour and roll it out into a thin circle, about 15cm (6 inches) in diameter. Rotate frequently to ensure even thickness.

Place the rolled dough onto the hot skillet. Cook for 30-40 seconds until small bubbles appear on the surface and the color changes slightly.

Flip the roti. Cook the second side for about 30 seconds until brown speckles appear.

Using tongs, lift the roti off the skillet and place it directly over the open gas flame. It should puff up into a balloon immediately. Flip quickly to spot the other side, then remove from heat. (If using electric stove, press gently with a folded cloth on the skillet to encourage puffing instead).

Brush the hot roti immediately with melted ghee and place in an insulated container or wrap in a cloth to keep soft. Repeat with remaining dough.