Rotli

Method

Mix wholemeal flour, salt and ghee together in a large bowl, then gradually add water whilst mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth and elastic, then cover and rest for 20-30 minutes. Divide the dough into 8 equal portions and roll each into a smooth ball. On a lightly floured surface, roll each ball into a thin, even disc approximately 6-7 inches in diameter. Heat a cast-iron tawa or heavy-bottomed frying pan over medium-high heat until very hot. Place a rotli on the hot tawa and cook for about 30 seconds until light brown spots appear, then flip and cook the other side for another 30 seconds until it puffs slightly. Remove and keep warm in a covered container whilst cooking the remaining rotlis.