Flavorful Indian Roti with Cumin, Ajwain, and Fenugreek

Sift the chapati flour into a large mixing bowl. Add the salt, cumin seeds, red pepper flakes, ajwain seeds, turmeric, and dried fenugreek leaves. Mix well with a whisk to combine.

In a small bowl, whisk together the warm water and vegetable oil until combined.

Gradually add the wet ingredients to the dry ingredients, mixing with your hands or a wooden spoon until a shaggy dough forms. Continue to knead in the bowl until all the flour is incorporated. The dough should be soft but not sticky; add more water (a teaspoon at a time) if needed. Cover the dough with plastic wrap and let it rest for 20 minutes.

Weigh the dough and divide it into six equal portions. Shape each portion into a smooth ball. Lightly dust each ball with flour and use a rolling pin to roll them into thin, even rounds, about 15cm (6 inches) in diameter. Keep the remaining dough balls covered with a damp tea towel to prevent drying.

Cover the rolled rotis with a damp tea towel until ready to cook.

Heat a tava or a large, dry frying pan over medium heat until hot. Cook each roti for 30 seconds on the first side to set the dough. Flip and cook for another minute until small bubbles appear on the surface and light brown spots form underneath. Flip again and cook for an additional 30-40 seconds. As the roti puffs up, gently press it with a rolled-up tea towel to allow steam to escape. Rotate the roti while pressing to ensure even cooking and prevent burning.

Transfer the cooked roti to a clean tea towel. Immediately brush lightly with melted ghee or butter (or vegetable oil for vegan). Wrap and keep covered until serving. Repeat with the remaining rotis.