Roti (Phulka)

Ingredients

• 2 cups whole wheat flour
• Water as needed
• A pinch of salt
• Ghee for finishing

Method

1. Knead flour, salt and water into a soft, smooth dough; rest 15 minutes so the gluten relaxes and rolling becomes easier.
2. Divide into equal balls and roll each into a thin, even round disc.
3. Cook on a hot tawa until small bubbles start appearing on the surface, then flip.
4. Puff it up directly over an open flame (or press firmly with a folded cloth on the tawa) until it inflates like a balloon — this traps steam inside, keeping the roti soft.
5. Brush with ghee and serve hot, stacking cooked rotis under a cloth to keep them warm and soft.