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1
In a large bowl, combine the dry ingredients
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2
With one hand, slowly drizzle 1/2 to 2/3 cup of water into the bowl, a few tablespoons at a time.
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3
With your other hand, mix the water into the flour in a circular motion; then, begin kneading the dough as it starts to form.
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4
Stop adding water when the dough is stiff and elastic but not sticky (more flour may be added if the dough gets too wet).
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5
Form the dough into four balls, cover with a dish towel and let rest on a floured board for 15 to 30 minutes.
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6
When the fillings are ready (the recipes follow), roll out one dough ball into a 10-inch round on a well-floured surface.
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7
The rolled-out roti should have the feel of a damp washcloth.
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8
(If it doesn't, then the dough hasn't set long enough.
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9
Punch the round back into a ball and let rest for an additional 15 minutes.)
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10
Grease a flat iron griddle or skillet with 1 to 2 tablespoons of the oil or ghee.
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11
Place over high heat until a drop of water sizzles when dropped in the pan.
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12
Reduce the heat to medium high and place the dough on the griddle or skillet.
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13
Moving from the edges of the roti inward, spread 1 teaspoon of the melted ghee onto the dough, rubbing the oil in with the back of a wooden spoon.
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14
The dough will begin to bubble and release steam.
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15
After 1 minute, turn the roti over and cook the other side for about 1 additional minute.
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16
The finished roti will be floppy, and a light golden color.
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17
Place on a warm platter and cover with a towel.
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18
Repeat with remaining three dough balls, adding additional ghee to the pan as necessary.
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19
To make a roti sandwich, place the bread on a plate and add a generous portion of filling (each recipe below divides equally into 4 rotis) to the middle.
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20
Fold up the top and bottom ends of the bread till they meet, then fold up the two side flaps to form a square envelope.
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21
Serve immediately.
