Whole Wheat Roti Puffed over the Flame

What you need

• 240 g (2 cups) whole wheat flour, atta, plus extra for dusting
• 180 ml (3/4 cup) lukewarm water, roughly; add as needed
• 1/2 tsp salt, optional
• 1 tsp neutral oil, optional
• 2 tbsp ghee, melted, for brushing

Method

Restated from the original video

1. 1

   Mix the flour and salt in a wide bowl.

2. 2

   Pour in the water a little at a time, working it in with your fingers. Stop adding water as soon as no dry flour is left.

3. 3

   Knead into a soft, smooth dough, 5-7 min. A fingertip pressed into it should leave a dent that stays.

4. 4

   Rub the oil over the dough, lay a damp cloth over the bowl and leave it to rest for 15-30 min.

5. 5

   Knead it briefly once more and divide it into 8 equal balls.

6. 6

   Set a tawa or heavy cast-iron pan over medium-high heat for 3-4 min.

7. 7

   Flatten one ball, dip both sides in flour and roll it into a thin round about 15 cm (6 in) wide, turning it a quarter turn now and then to keep it round.

8. 8

   Pat off the loose flour and lay the round in the hot pan. Turn it over once the colour dulls and tiny bubbles show, 10-20 seconds.

9. 9

   Cook the second side until pale brown spots appear underneath, 30-40 seconds.

10. 10

    Lift the roti with tongs and hold it, first side down, directly over a medium gas flame. It should swell into a ball within seconds; flip it once to colour the other side.

11. 11

    On an electric or induction hob, leave it in the pan and press around the edge with a folded cloth so it swells.

12. 12

    Move the roti to a cloth-lined plate and brush the top with ghee.

13. 13

    Roll and cook the remaining balls one at a time, stacking them under the cloth so they stay soft.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.