- Combine wheat flour, salt and oil and gently knead the dough by adding water slowly. (see pic. 1)
- Knead till you get soft and elastic dough. Leave the dough by covering with a kitchen towel for 15-20 minutes.
- Divide the dough into equal small portions (nearly 5-6). Dust them with the remaining flour and set aside. (see pic. 2)
- Now take one small dough ball and roll into a small circle/triangle/square (whatever is comfortable for you). Brush a drop of oil and fold the corners into inside. (see pic. 3, 4, 5, 6, 7 and 8)
- Repeat the same process to all the dough balls and set aside. Now dust the rolling pin and the surface where you are making the roti and start rolling out roti's one by one.
- Concentrate on the edges to get even rolled and flat roti. Keep applying plain flour in between to prevent it from sticking on to roller pin. (see pic. 9)
- Heat pan or tava and wipe it clean with kitchen towel. Place the rolled chapati/roti on it and cook for a minute until the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff.
- Use flat ladle/kitchen towel to press roti gently while cooking the other side, to get roti's puffed.
- Brush the chapati/roti with oil/ghee on either side and take out on a clean kitchen towel and store in a hot casserole or serve hot with curry(s).
- Last but not least add your 'love' to make the dish 'YUMMY'.
The picture above shows piping hot Roti with Cabbage And Chana Dal Curry along with sugar mixed curd. Don't worry if you have some leftover roti(s). You can simply turn them into a spicy version like Roti Ki Kichidi, find the recipe here or sweet version like this, find the recipe here.