📖 Instructions

1. First, let's get started with the dough. In a large mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Give it a quick whisk to mix the dry ingredients together. It's super important to use all-purpose flour here, don't even think about substituting it with other things, unless you're a roti expert and know exactly what you're doing!
2. Next, make a well in the center of the flour mixture. Gradually add in 1 1/2 cups of warm water, a little at a time, while mixing with a mixing spoon or your clean hands until a soft dough forms. The goal is to have a dough that isn't sticky but is also not too dry. If it's a bit sticky, you can add a tablespoon or two more of flour. But don't add too much, or your rotis will be tough.
3. Once the dough comes together, knead it vigorously on a lightly floured surface for about 8-10 minutes. Trust me, the kneading is crucial! This process develops the gluten, which gives the roti its elasticity and soft texture. Think of it like a workout for your roti dough. The dough should become smooth and slightly elastic.
4. After kneading, form the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl tightly with a clean kitchen towel or plastic wrap and let it rise in a warm place for at least 1-2 hours, or until it has doubled in size. This is the resting period that helps the dough relax, and ensures that our roti will be super soft and delicious, kinda like a mini spa day for the dough.
5. After it's risen, divide the dough into equal-sized balls. Depending on how many rotis you plan to make. I usually make them about 100g each, just big enough to make a nice-sized roti. Roll each ball into a smooth circle, about 8 inches in diameter. Tip: Keep the dough lightly dusted with flour, this will prevent sticking. Don't worry if its not perfectly round, we all make mistakes, even master roti makers like myself
6. Now for the fun part! Heat a large griddle or heavy-bottomed frying pan over medium heat. Once it's hot, carefully place one roti on the griddle. Cook for about 30-45 seconds per side or until you see small bubbles appearing on the surface and the roti is starting to puff up. You might need to adjust the heat according to your griddle. If it's getting burned too quickly, turn the heat down.
7. Once cooked, remove the roti from the griddle and immediately brush it lightly with a little bit of ghee or oil to give it a shiny and soft finish. This little step is a game changer! And honestly who doesn't like extra butter?
8. Repeat steps 6 and 7 with the remaining dough balls. Serve immediately! You can serve the roti with a variety of savory dishes including curries, stews and other side dishes. The world is your oyster!