Ingredients:
250g atta, a type of whole wheat flour made from hard wheat. You can also use regular whole wheat flour, but pass it through a sieve to remove excess bran.
200g boiling water.
15g ghee.
6g kosher salt.
3g sugar.
Equipment:
tawa or a cast iron pan.
Yield:
8-10 rotis
Execution:
combine and knead.
Mix salt, sugar and flour in a bowl.
Bring the water up to a boil, take off the heat.
In 1/4 increments, add the water and knead until most of the water has hydrated the flour.
Once the water is added, knead the dough for 6-8 minutes until smooth and supple. It should easily stretch and become transparent when stretched to its limit before ripping. (Light should be able to pass through.)
Add the ghee and knead until incorporated.
Cover the bowl with a damp towel and let rest for 30 minutes.
2. shape and roll.
Divide into 55-65g balls.
Lightly dust your work surface with flour, working with one ball at a time, flatten then roll into a circle as thin as possible.
3. cook roti.
Heat a tawa/cast-iron pan over medium-high heat, place the roti onto the tawa and cook for 30-45 seconds or until you have a few dark brown spots and the roti has puffed slightly.
To tell if your pan is hot enough, the roti should begin to form some air bubbles after a few seconds, if colour develops only after a few seconds and the tawa is smoking then it is too hot.
Flip and brush with ghee or melted butter and cook for 15-30 seconds or until the bottom side has dark brown spots.
Remove place onto a place and cover with a towel, repeat with all of the roti.
Rub with a generous amount of melted butter, drizzle some honey on top then roll and eat it just like that.