2cupsatta270 grams, durum whole wheat flour, I used sujata gold brand
3/4teaspoonsaltor to taste
generous pinchbaking soda
waterto knead, around 1/2 cup cup + 1-2 tablespoons
gheeto brush the rotis
To a large bowl add, 2 cups atta (whole wheat flour), 3/4 teaspoon salt, 1/2 teaspoon sugar, 3/4 teaspoon baking powder and a generous pinch of baking soda. Mix well using a wire whisk.
Then add 3 tablespoons plain yogurt and 2 tablespoons oil. Mix until all the oil and yogurt is well incorporated with the flour. Rub the flour with your fingers until it's all mixed well.
Now, start adding water little by little and knead to form a smooth dough. It should be a soft dough but not too soft, it should be little firm. I used around 1/2 cup + 1 to 2 tablespoons water here, use as much as you need.
Drizzle little oil on top, give a final knead. Cover with a damp cloth and rest for 30 to 45 minutes. After the dough has rested, divide it into 8 equal parts, around 60 to 65 grams each.
Heat a concave iron tawa or an iron mini wok (I have used a 9-inch lodge mini wok which works perfectly for tandoori rotis) on medium-high heat. Now, take a dough ball, dust with dry flour and roll into a circle of around 5 to 6 inches diameter. You should roll it on the thicker side, it doesn't have to be thin like a normal roti.
Now, generously wet one side of the rolled roti with water. Use water liberally here since we need enough water for the roti to stick well to the pan.
Once the work (or tawa) is hot (it needs to hot and not medium hot), place the rolled roti with the wet side down on the wok/tawa. Since you applied water, the roti from that side will stick to the wok. Now let it cook for 20 to 30 seconds on high heat. You will see lot of bubbles appearing on top.
Now carefully flip the wok (I wear gloves since this is cast iron) and cook the roti directly on heat with the wok being upside down. Heat should be medium at this point and you should move the wok a little bit so that it gets cooked evenly from everywhere.
Once the rotis have brown spots all over, flip the wok back and remove the roti from the wok using a spatula.
Apply ghee on roti. Make all rotis similarly. You will notice some rotis might be stuck, remove them carefully using a spatula. And there will be some browned bits from the sticking, just scrape that off using a damp paper before you put the next roti on the wok/tawa.Serve hot with creamy curries or dal.
To make this vegan, use a non-dairy yogurt in the dough. Brush the rotis with vegan butter once cooked.
I have made this roti with atta (whole wheat flour) only, you can add some all purpose flour to it if you want. Like in this recipe. you can replace 1/4 to 1/2 cup with all purpose flour. You can even do 50-50 ratio of whole wheat and all purpose.
If you do not have a iron tawa or wok, you can even use the inside of a pressure cooker and stick the rotis there and then invert it.
You can keep leftover rotis in the fridge. Re-heat in the oven for 2-3 minutes. However they do lose their crispy edges so it will still be soft but not crispy from the edges if you eat it the next day.