I am sure roti is a all time favourite breakfast,  especially  with a perfect side dish.  It is very simple to make soft and delicious rotis.

Ingredients

Whole wheat flour – 2 cups

Water ( luke warm) – 3/4 cup

Salt – 1/4 tsp (to taste)

Procedure

Preparation of the dough

-Mix the wheat flour and salt together in fairly a large and broad bowl.  Make a well in the middle and add the water little by little and keep mixing it until the dough is moist enough to be gathered into a rough mass.

-Continue mixing the flour until  it becomes a  non sticky kneadable  dough. Keep kneading the dough until it becomes  smooth, silky and elastic in nature ( if you press the dough lightly in the finger tip it will bounce back).

-Allow the dough to rest for atleast 1/2 an hour.  Cover it with a wet cloth to avoid drying of the upper layer.

Preparation of Roti

-Divide the dough into small balls of lemon size.  Using rolling pins flatten the dough evenly in round shape.

-Preheat a cast-iron tawa over medium heat.  Place the rolled dough on the palm of one hand and flip it over on the tawa.  When the colour changes on the top and bubbles appear,  turn it over.  When both sides are done,  use kitchen tongs to remove the chapati from the skillet.

-Hold the chapathi over the medium flame and it will puff up immediately.  Turn quickly to flame- bake the other side.  Do this several times,  till the edges are well cooked.

-Remove the roti from the flames.  Also remove the steam from the roti using both the hands to prevent hardening of roti.  To keep the rotis warm as they are cooked,  place them in a towel-lined bowl and and fold over the sides of the bowl.  Serve hot,  either completely dry or topped with a small amount of ghee or butter

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