Classic Homestyle Roti/Chapati/Phulka

Add the atta flour in a bowl. Slowly begin pouring in the water, about a teaspoon at a time. Mix with your hands and gradually add more water until the dough comes together into a ball. Continue kneading until the dough is soft and smooth. Optional: Add 1-2 tsp of ghee to the dry flour and knead that into the ball.

Cover the dough with a damp paper towel or cloth and let it rest for at least 15 minutes.

Divide the dough into 4 equal portions and roll each portion between your hands, forming a smooth ball. For each portion, flatten the ball into a disc and using a rolling pin, gently roll it out into a thin disc, dusting it with the reserved atta whenever the dough starts to get sticky. Dust off the excess flour. Note: Ensure the thickness is even throughout or the rotis will not puff.

Preheat a tawa pan on medium-high heat and on another stovetop, place a wire rack on high heat (if you have a gas top, you may puff the rotis on the burners directly without the use of a wire rack).

Once the pan begins smoking, add the rolled out dough and cook until you start seeing small bubbles. Using tongs, flip the roti and cook the other side for about another 30-45 seconds, or until the roti has light brown spots. Transfer the roti onto the wire rack and let it puff, flip the puff roti and cook the other side for 5-10 more seconds. Note: Puffing the rotis helps to ensure they are soft, fluffy and have some char.

Repeat for the remaining dough. Serve hot and enjoy with your favourite curry :)