Summary

Ingredients

• 1 cup flour (fine wholemeal flour, atta or chapati flour)
• 0.25 teaspoon ¼ salt
• 0.5 ½ cup lukewarm water
• 2 teaspoons ghee
• Flour for the work surface

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Instructions

1. Mix the flour, salt and water in a bowl. Knead the dough well and add more water if necessary until it is nice and soft. In the end it should be soft but not sticky. Cover the dough with a clean, dampened tea towel and let it stand for at least 10 minutes
2. Then divide the dough into 8 equal pieces, shape into balls and press flat.
3. Take each piece, dip it in flour on both sides and roll it out into an approx. 15 cm large flatbread. If the dough starts to stick, dust it with flour again.
4. Preheat the pan to medium heat (iron pans are best). As soon as the pan is hot enough (try with a few drops of water, it must evaporate hissing), add a roti to the pan. The roti should puff and discolor in different places. Turn the roti over and turn it back after a few seconds. Now it is best to use a pan lifter to press on the inflated areas so that the whole roti inflates. Then turn the roti again.
5. It should have golden-brown spots on both sides. Brush the side that was last in the pan with ghee. Then fill the roti in a container lined with kitchen paper and cover so that it stays soft.
6. Do the same with the rest of the cakes.
7. Tip: The breads become particularly airy if you let the dough rest overnight.