Basic Rotis (Indian flat bread)

Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti or rotta (bread). The words are often used interchangeably. While roti or rotta refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet).

3 cups whole wheat flour
1 cup water or more if needed
salt (optional)
oil or ghee (optional)
 
Add water to the dough. Now start kneading the dough. Keep on kneading till the dough becomes pliable and soft. (You can use a food processor or a stand mixer with a dough hook attachment).

Now make balls of the dough with diameter around 3 to 4 centimeters. Dust the rolling board with flour. Now start rolling the ball into flat rounded circle. Keep on rolling till you get a circle. Now put the roti on a hot griddle. First cook one side. It should be less than half cooked. Turn and cook the other side.  Now hold the chapati with a tong and keep the first side directly on fire.

The chapati will start to puff. Turn and keep the other side on fire. The roti will puff more. Avoid burning the rotis.

Remove and apply ghee on the rotis. Rotis have to be served hot with any vegetable or curry. If you cannot serve them hot, then you can keep them in a container that keeps food warm.

Enjoy!