Ingredients:
2 cups Atta (whole wheat flour)3/4 to 1 cup warm water1/2 tsp salt1 tsp oil or ghee (optional, for softness)Method:1. Make Soft Dough:
Mix atta + salt. Add water little by little. Knead for 7-8 minutes until very soft and smooth. Dough should not be hard. Add oil, knead 1 min more. Cover with wet cloth, rest for 20-30 mins. This is most important for puffing.2. Make Balls:
Make small balls, smaller than egg. Keep covered.3. Roll Thin:
Roll very thin and even. Dust with dry atta while rolling. If it sticks, it won’t puff.4. Cook – 3 Step Trick for Full Puff:a) Heat tawa very hot.
b) Put roti, cook 10 seconds one side, flip.
c) Cook second side for 30-40 seconds until small bubbles.
d) Flip again and press gently with cloth – it will puff like balloon in your first photo!5. Keep Soft:
Put hot roti in a cloth or hot pot. Apply ghee. Stack them like in your second and third photos – they will stay soft for hours.Secrets for soft roti like photo:Dough must be soft, not hardResting time is mustTawa must be very hotDon’t cook too long or it becomes hard like papadMakes 10-12 rotis.