Make The Dough

• Mix all-purpose flour, whole wheat flour, yogurt, salt, oil, sugar, and baking powder in a large mixing bowl (or parat).
• Add water (approx ½ cup), little by little, and knead to make a slightly stiff dough.
• Do not add water in one go otherwise, the dough can become too soft. The amount of water will depend on the type of flour used.
• Knead the dough for 2-3 minutes until it is smooth, and then cover it with a damp kitchen cloth and keep it on the counter for 2 hours.

Roll The Roti

• Knead the dough for another minute.
• Divide the dough into 8 equal parts (golf ball size balls). Make smooth balls from each part.
• Take one ball and dust it lightly with dry flour.
• Roll the dough ball to make a 5-inch circle. The thickness of roti should be slightly thicker than the regular chapati.
• Note – Make sure to not roll the roti too thick otherwise it will not cook properly.

Cook The Roti

Over The Stovetop

• Heat a concave iron tawa (skillet, or a mini iron wok) over high heat.
• Generously wet the roti with water on one side.
• Note – Wipe the rolling surface with a kitchen cloth before rolling the next roti.
• Transfer it to the hot skillet with the water side down and cook for 30 seconds.
• Now carefully invert the tawa and cook the roti directly over the flame until bubbles and brown spots appear. Keep moving the tawa circularly so the roti cooks evenly.
• Turn the tawa back and cook the roti for another 30 seconds.
• Remove it from the tawa. Brush ghee on top and serve hot.
• Make all the roties in the same manner.

In An Oven

• Preheat the oven at the maximum temperature for 10 minutes.
• Place 2-3 rolled roties on a baking tray. If you have a small oven, you can make 2 roties at a time but if your oven is big, then you can bake 4-5 roties in one go.
• Place the baking tray in the middle rack of the oven and bake for 5-6 minutes or until the rotis puff up and get brown spots all over.
• Do not leave them unattended as they burn in the wink of an eye.
• Remove the roties from the tray and brush some ghee on top. Serve hot.
• Before placing another set of roties on the baking tray, make sure it’s not too hot.