Roti (Chapati)

Dough: • In the bowl of a stand mixer combine the 2 cups (250 g) of flour, salt and 1 tablespoon of ghee. • Using the dough hook, knead at medium speed while gradually incorporating the water until you obtain a soft, elastic dough. You may also use a bread maker or knead by hand. The amount of water varies with the quality of the whole wheat flour. • Place the dough on a floured work surface and mill it. If the dough is not flexible and elastic enough, add a few drops of water and knead for a few minutes. • Cover with a damp cloth and let it rest for 30 minutes to release the gluten and make the dough more elastic. • Uncover and knead again, milling it with lightly oiled hands.

Forming the breads: • Pour the remaining ghee in one bowl and the remaining flour in another. Lightly flour a chakla or work surface. • Divide the dough into 12 pieces of equal weight. Pass each ball in the flour and place it on the chakla or work surface. • Using a belan or thin rolling pin, roll each ball into a patty about 1/8 inch (2-3 mm) thick and 3 to 4 inches (12 to 15 cm) in diameter.

Baking the breads: • Preheat a tawa, skillet or griddle over medium-high heat. • Turn the roti between your palms to remove all traces of flour, then transfer to the tawa. • Flip the roti when the color begins to change and small air pockets form, in about 5 to 10 seconds. • For the other side, bake it directly over the flame using chimta or metal tongs until there are brown spots. • Place the roti on a baking sheet, brush with a little melted ghee and, using metal tongs, grill for a few seconds over a flame on both sides. If there is no direct flame, cook on the tawa on both sides. • Repeat until all the dough balls are used up. Enjoy the hot roti with any curry, dal or vegetables.

Equipment: stand mixer, chakla (marble or wood slab), belan (thin rolling pin), chimta (tongs), tawa (concave non-stick cast iron pan).