Roti (Easy Indian Flatbread)

Stir 1½ cups atta or chapati flour, a large pinch of kosher salt, and ¾ cup warm water in a medium bowl with a wooden spoon until dough comes together into a shaggy ball.

Turn out dough onto a clean (unfloured) surface and knead until smooth and stiff but pliable, about 5 minutes (pinch your earlobe—it should have a similar softness). Divide dough into 8 equal pieces and shape each into a tight ball. Invert a large bowl over dough balls to cover; let sit 15 minutes.

Working with 1 dough ball at a time and keeping the rest covered, toss dough in a small bowl of atta to coat. Flatten ball against surface, then, using a small rolling pin, roll, rotating occasionally to create an even shape and dusting with more atta as needed to prevent sticking, into a 6"-diameter round about ⅛" thick. Place a round of dough on a parchment-lined baking sheet and cover with another piece of parchment paper or a kitchen towel to keep from drying out. (Once all rounds are on the baking sheet, they may overlap slightly.)

Heat a dry large cast-iron or stainless-steel skillet or griddle over medium. Cook a roti until dry with pale blond spots underneath (if roti moves easily in pan, it’s ready to flip), about 50 seconds. Flip and cook until second side appears dry, about 30 seconds. Flip again, increase heat to high, and cook, pressing down lightly with a spatula, until roti begins to puff and dark brown spots appear underneath, about 30 seconds. Transfer to a kitchen towel–lined plate and brush lightly with melted ghee or unsalted butter if desired. Wrap towel securely around roti to trap steam and allow roti to keep cooking. Repeat with remaining roti, stacking in towel as you go.