-
1
Thoroughly combine the flour and salt in a medium-size bowl.
-
2
Drizzle a few tablespoons of the warm water over the salted flour, stirring it in as you do so.
-
3
Repeat until the flour comes together to form a soft ball; you will use about 3/4 cup warm water altogether.
-
4
Using your hand (as long as its clean, I think its the best tool), gather the ball, picking up any dry flour in the bottom of the bowl, and knead it to form a smooth, soft ball of dough (do this in the bowl or on a lightly floured surface).
-
5
If its a little too wet, dust it with a little extra flour, kneading it in after every dusting until you get the right soft, dry consistency.
-
6
(If you used your hand to make the dough from the start, it will be caked with clumps of dough.
-
7
Scrape them back into the bowl.
-
8
Wash and dry your hands thoroughly, and return to the dough to knead it.
-
9
You will get a much better feel for the doughs consistency with a dry hand.)
-
10
Wrap the ball of dough in plastic wrap, or cover it with a slightly dampened cloth, and let it rest at room temperature for about 30 minutes.
-
11
When you are ready to cook the roti, use your hands to roll the dough into a 12-inch-long log.
-
12
Cut it crosswise into 12 pieces, and shape each piece into a ball.
-
13
Press each ball flat to form a patty.
-
14
Cover the patties with plastic wrap.
-
15
(At this juncture, if you wish, you can refrigerate the dough for up to 4 days.
-
16
Bring it back to room temperature before you proceed.)
-
17
Place the ghee close to the stove, with a pastry brush handy.
-
18
Tear off a large sheet of aluminum foil, fold it in half lengthwise, and set it aside.
-
19
Tear off 13 sheets of wax paper, each about 8 inches wide.
-
20
Lightly flour a small work area near the stove, and place a dough patty on it (leaving the others under cover).
-
21
Roll it out to form a round roughly 5 to 6 inches in diameter, dusting it with flour as needed.
-
22
Make sure the round is evenly thin, with no tears on the surface.
-
23
Lift the round, plop it onto a sheet of wax paper, and cover it with a second sheet.
-
24
Repeat with the remaining dough patties, stacking them between sheets of wax paper as they are rolled.
-
25
Heat a medium-size skillet (preferably nonstick or cast iron) over medium heat.
-
26
If you have a gas stove, light another burner and keep the flame on medium heat.
-
27
If yours is an electric stove, place a heat diffuser on a separate burner, with the heat set to medium.
-
28
(If you dont have a heat diffuser, place a skillet over medium heat.)
-
29
Transfer a round to the hot skillet.
-
30
Cook until the surface forms some bumps and bubbles, and the underside looks cooked and has some brown spots, 2 to 3 minutes.
-
31
Immediately flip the round over directly onto the other burners open flame (or the heat diffuser or skillet).
-
32
It will puff up and cook on the underside in barely 15 to 30 seconds.
-
33
Lift it off with a pair of tongs and place it on the piece of foil.
-
34
Brush one or both sides with ghee.
-
35
Fold the sheet of foil over the roti to keep it warm.
-
36
Continue cooking the rounds, brushing them with ghee and keeping them warm under the foil.
-
37
Then serve.
