Servings -  4 people

Portion size- 2 rotis per person(approx.)

Preparation time - 10 minutes (plus 10-15 minutes resting time)

Cooking time - 15–20 minutes (depending on how many you want to cook)

Ingredients

• 2 cups whole wheat flour (atta)

• ¾ cup warm water (adjust as needed)

• 1 tsp oil (optional, for softer rotis)

• ¼ tsp salt (optional)

• Ghee or butter (optional, for brushing)

Equipment Needed

• Food processor with dough blade

• Rolling pin

• Rolling board or clean flat surface

• Tawa or flat skillet

• Spatula

• Damp cloth or lid for resting dough

Instructions

1. Prep the dough:
   In the food processor bowl, add flour and salt (if using). Start the processor and gradually pour in warm water until the dough comes together. Add oil and run for another 20–30 seconds (optional)

2. Rest the dough:
   Remove dough, and cover with a damp cloth. Let it rest for 10-15 minutes.

3. Roll the rotis:
   Divide the dough into equal balls.

4. Pat them in dry flour/atta and dust of extra

5. Roll each ball into a thin, even circle using a rolling pin, putting even pressure on all sides.

6. Cook:
   Heat tawa/skillet. Place a rolled roti on it and cook until bubbles appear. Flip, cook the other side, flip again, and gently press to puff.

7. Serve:
   Brush with ghee or butter if desired and serve hot.

Tips

• Use warm water, not hot, for softer dough.

• Resting the dough helps develop elasticity and softness.

• Don’t roll too thick or too thin—medium thickness works best.

• Practice makes perfect—rolling improves with time!

• I use spinning rolling pin, big size as I think this saves time

• you can knead dough in milk for extra sofnesss

• I use the mixer to knead, but most people use their hands to knead it