Ghee Roti (Simple Indian Flatbread)

Ghee Roti

Prep time: 15 minutes, plus resting | Cook time: 20 minutes | Makes: about 8 roti

Ingredients

• 2 cups whole wheat flour (atta), plus more for dusting
• 1/2 tsp salt
• 1 tbsp melted ghee, plus more for brushing
• 3/4 cup warm water, plus more as needed

Instructions

1. In a large bowl, combine the flour and salt. Add the melted ghee and mix in with your fingers until evenly distributed.
2. Gradually add the warm water, mixing and then kneading until a smooth, soft dough forms, about 5 to 7 minutes of kneading. The dough should be soft but not sticky - add a bit more flour or water as needed to adjust.
3. Cover the dough and let it rest for at least 20 minutes, which relaxes the gluten and makes rolling easier.
4. Divide the dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a thin, roughly 6-inch round.
5. Heat a dry skillet or griddle (cast iron works well) over medium-high heat. Place a rolled roti on the hot surface and cook for about 30 seconds, until small bubbles start to form.
6. Flip and cook the other side for another 30 to 45 seconds, until light golden spots appear.
7. Flip once more, and using a folded kitchen towel or tongs, gently press down on different spots of the roti - this encourages it to puff up with steam. Alternatively, if you have a gas stove, briefly holding the roti directly over an open flame with tongs achieves a similar puff.
8. Remove from the heat and immediately brush with melted ghee.
9. Stack the finished roti under a clean towel to keep them warm and soft while you cook the rest.

Notes

Roti is best eaten fresh and warm - it firms up considerably as it cools, though it can be gently reheated on a dry skillet or wrapped in foil in a warm oven.