By Rittwik Naskar
Making a perfect roti is an art. It needs atta or whole wheat flour, water and some mere technique to get it right.
In a large bowl add in 2½ cups of atta.
Add ¾ cup lukewarm water gradually in the bowl.
First, let the flour and the water form clumps. Then gently distribute them around the bowl.
Once the atta is wet, use your knuckles to flatten out the clumps and make a uniform dough.
Start kneading the dough by pressing it down with your palm, pulling it with your fingers and then folding it back.
Keep doing it till the dough is soft and pliable.
Allow it to rest under a damp kitchen towel for 30 minutes.
Preheat a tawa on the stovetop.
Take the rolling pin out and tear out a portion of the dough, shaping them with your palms.
Dust the rolling surface and flatten out the dough ball and roll it out into a circle.
When rolling out, move the dough around so that each side gets stretched uniformly.
Put it onto a steaming tawa and cook on both sides.
Flip them around until brown spots starts forming on either side. Cook them till they've puffed up.
Smear ghee or butter on it directly out of the fire or have it with curries.
Image Credit: myfoodstory.com