Roti making with egg

Making roti, also known as chapati, is a simple and traditional process. Here’s how to make it:

Ingredients:

1 ½ cups of whole wheat flour (or as needed)

A pinch of salt (optional)

Water (approximately ¾ cup, adjusted for dough consistency)

A little oil or ghee (optional)

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the whole wheat flour and salt (if using). Gradually add water, a little at a time, and mix until you form a dough. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little flour; if it’s too dry, add more water.

2. Rest the Dough: Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This helps in making the roti soft.

3. Divide the Dough: After resting, divide the dough into small, equal-sized balls, about the size of a golf ball.

4. Roll the Roti: Take one dough ball and flatten it with your fingers. Then, using a rolling pin, roll it out on a lightly floured surface. Aim for a thin, round shape. Don’t worry if it’s not perfectly round; it’s about the taste!

5. Cook the Roti: Heat a tava or flat pan over medium-high heat. Once hot, place the rolled-out roti on the pan. After about 30 seconds, you’ll see bubbles forming on top. Flip it over and cook for another 30 seconds. Then, press gently with a cloth or spatula, which helps the roti puff up. Flip again if needed and cook for a few more seconds.

6. Serve: Remove the roti from the pan and place it in a clean cloth to keep it warm. Optionally, brush with a little ghee or butter for extra flavor.

Roti is best served hot, with curry, vegetables, or any dish of your choice.